KEY RESPONSIBILITIES
Culinary Excellence & Service Adaptability
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Operational Flexibility: Master various kitchen stations and prepare, cook, and serve for different shifts throughout the day according to the schedule (including breakfast setup, lunch service, and fine dining dinner).
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Gastronomic Standards: Guarantee the flawless quality, freshness, and aesthetic presentation of every plate, in strict alignment with Fouquet’s and Barrière Group luxury standards.
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Team Catering (Staff Food): Contribute to the preparation of balanced and varied meals for the resort’s team members, ensuring quality and well-being for our staff.
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Dynamic Scope: Demonstrate flexibility to adapt to changing seasonal needs, special guest requests, culinary events, and VIP amenities (additional duties to be defined based on business levels).
Hygiene, Safety & Stock Management
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HACCP Compliance: Ensure strict adherence to Greek and international health and safety regulations (HACCP), including product traceability, temperature logging, and deep cleaning of workstation areas.
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Inventory Control: Assist with receiving, quality checking, and the optimal storage of premium ingredients. Minimize food waste through rigorous inventory management and portion control.
Collaboration & Team Spirit
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Kitchen Synergy: Work collaboratively with the entire kitchen brigade and front-of-house teams to ensure smooth service delivery and seamless communication during high-occupancy periods.