Cook

Responsibilities

• Master various kitchen stations and prepare, cook, and serve for different shifts including breakfast, lunch, and fine dining
• Guarantee flawless quality, freshness, and aesthetic presentation of every plate according to luxury standards
• Prepare balanced and varied meals for the resort's team members
• Ensure strict adherence to HACCP health and safety regulations, including product traceability and temperature logging
• Assist with receiving, quality checking, and optimal storage of premium ingredients
• Minimize food waste through rigorous inventory management and portion control
• Work collaboratively with the kitchen brigade and front-of-house teams

Requirements

• Experience as a Cook, Demi-Chef de Partie, or Chef de Partie in 5-star hotels, luxury resorts, or high-end restaurants
• Mastery of culinary techniques with a strong understanding of Mediterranean and French cuisine
• Ability to work efficiently under high-pressure, high-occupancy conditions
• Exceptional adaptability to transition between different service types
• Proficiency in English and Greek is highly appreciated

About the Company

Fouquet's Mykonos is the Barrière Group’s first venture in Greece, located on the shores of Paraga Beach. Blending Cycladic art and French refinement, it offers an exceptional Mediterranean experience through its suites, villas, and ROKA restaurant.