Ready to own your section? As a Cook A at Glyfada Riviera Hotel, you'll lead your own station in our kitchen, cook with great ingredients and guide the cooks who work with you. Reporting to our Head Chef , you'll have a real say in the dishes we serve and a clear path to grow in your culinary career.
What you'll do
- Run your section, from prep to plating, and make sure every dish leaves the pass just right
- Guide, train and support the Cook B and Cook C on your team
- Keep your section stocked, check deliveries and let the chef know what to order
- Keep waste low and store, label and rotate ingredients properly
- Share ideas for new dishes and specials with the chef
- Make sure hygiene and food safety rules (HACCP) are followed at all times
- Step in for the Sous Chef when needed
Requirements
What you bring – Requirements
· [3+] years of experience in a professional kitchen, including time as a Cook B
· Strong cooking skills and a good knowledge of [Mediterranean / international] cuisine
· Experience leading or training junior cooks
· Good knowledge of hygiene and food safety rules (HACCP)
· Organized and calm under pressure, even on the busiest nights
· Happy to work rotating shifts, including weekends and holidays
Nice to have
· A culinary school degree or certificate
· Experience in a 4- or 5-star hotel or a fine dining restaurant
· Experience with menu costing and stock control
· Basic English
Benefits
What's in it for you – Benefits
HERE WE WILL ADD AND UPDATE AFTER RESEARCH
- A competitive salary [+ tips / service charge]
- Meals on duty
- Uniform provided and cared for
- Full training from day one, so you'll never feel left alone
- Real chances to grow, with SWOT's portfolio of [25+] hotels across Greece and international brands like Marriott and Hilton
- [Staff discounts at SWOT hotels]
- A friendly team that looks out for each other
Your first day
Meet the chefs and get a tour of the kitchen. Learn how we prep, store and label our ingredients. Work side by side with an experienced cook from day one.
A day in your shoes
- Start with the chef's briefing on today's menu and any allergies to watch out for
- Check your station and prep
- During service: cook, plate and keep your station moving
- After service: clean down, store ingredients and get ready for tomorrow