cook c for domes of elounda

At Domes Resorts the Cook C’ role is an essential entry-level position in the kitchen hierarchy. It provides valuable hands-on experience and exposure to various aspects of kitchen operations, offering individuals the opportunity to develop fundamental cooking skills, learn food safety protocols, and gain insight into professional kitchen environments. With a passion for cooking, an ability to learn quickly, and a commitment to teamwork, a Cook C can build a successful career path in the culinary world of Domes Resorts.

Some of the responsibilities:

Preparation of Ingredients & Raw Materials

· Cleaning and cutting ingredients, being responsible for the preparation of raw materials, such as cleaning vegetables, cutting meats, fish, or other products, and preparing components for dishes.

· Strict adherence to hygiene and food safety regulations during preparation and storage, ensuring the avoidance of cross-contamination and proper food storage.

Support in Dish Preparation

· Supporting Chefs and the Head Chef, working closely with other chefs by undertaking auxiliary tasks for dish preparation, such as frying, grilling, or boiling.

· Executing simple cooking procedures under the guidance of senior chefs, ensuring the quality and consistency of dishes.

· Preparing ingredients according to the instructions of senior chefs and ensuring the proper proportion and preparation of materials.

Stock/Raw Material Management and Kitchen Cleanliness

· Maintaining the workspace by keeping the kitchen clean and organized during the shift, regularly disposing of waste and cleaning work surfaces.

· Storing raw materials in conditions that ensure their quality (e.g., proper storage areas, maintaining appropriate temperatures).

· Monitoring stock levels of ingredients and promptly reporting the need for replenishment.

Collaboration with Team Members

· Coordinating with the rest of the Kitchen team to ensure a smooth workflow by taking on specific tasks and preparations.

· Reporting any potential issues with equipment, orders, or supplies to the Head Chef or Sous Chef for immediate resolution.

Requirements

Useful to have:

· Culinary degree or equivalent certification from a recognized culinary institution.

· At least 1 year of experience in a Hotel Kitchen or restaurant kitchen, preferably in a fast-paced environment.

· knowledge of food safety standards, sanitation regulations, and kitchen procedures.

· Previous experience in a professional kitchen, with a focus on high-volume or fine dining environments.

· Basic knowledge of cooking techniques and kitchen operations.

· Knowledge of the English language.

What you will bring:

· The ability to work under pressure and manage multiple priorities in a fast-paced environment.

· Strong organizational and time management skills.

· Excellent communication and teamwork abilities to communicate clearly with the rest of the team and other kitchen staff.

· Passion for learning & development withing a Kitchen environment.

· Ability to build relationships, internal and external, between the hotel and the Company.

Benefits

You will benefit from:

· Competitive Remuneration Package

· Continuous Training & Development opportunities

· Friendly Work environment