Hotel Cook

You work the hot section under the head chef and take the grill and the sauté pans through service. The day starts with the delivery check and the mise en place, cutting, portioning and labelling everything with its date. During service you plate to the photo card, hold the ticket times and call the pass with the second cook. You record the fridge temperatures twice a day, close your section down, and leave the order list with the head chef before you go. Split duty in the peak weeks, one day off, and the kitchen runs 07:00-11:00 and 17:00-23:30.

Cookery school or four years in a professional kitchen

Grill, sauté and sauces to a written recipe card

Working to ticket times at 120 covers a night

HACCP records, temperatures and stock rotation

Split duty six days a week through the season

Functional English for the pass and for supplier calls

Net salary from 1153 up to 1265 EUR per month

Seasonal contract until the end of October with full EFKA insurance

Staff accommodation on the island and two meals a day

Holiday allowance and the proportional Christmas payment at the end of the season

Ferry ticket refunded after the first month

Knives, jacket, apron and non slip shoes provided

A place kept open for the next season

A cook who holds the hot section through August moves to chef de partie next season, and the group keeps two kitchens open in Athens through the winter.

A hot kitchen with extraction hoods over the line, air conditioning in the prep room and a cold store next door. Jacket, apron, cap, gloves for the cold section and non slip shoes are supplied.