Cook

Job description

KEY RESPONSIBILITIES Culinary Excellence & Service Adaptability 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). Gastronomic Standards: Guarantee the flawless quality, freshness, and aesthetic presentation of every plate, in strict alignment with Fouquet's and Barrière Group luxury standards. 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. 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 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. 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 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. REQUIRED QUALIFICATIONS Experience: Experience as a Cook, Demi-Chef de Partie, or Chef de Partie in the hospitality sector (5-star hotels, luxury resorts) or high-end restaurants. Technical Skills: Mastery of culinary techniques, with a strong understanding of Mediterranean and French cuisine. Ability to work cleanly and efficiently under high-pressure, high-occupancy conditions. Flexibility: Exceptional adaptability to transition smoothly between different types of service (from high-end guest à la carte menus to internal catering). Languages: Proficiency in English and Greek is highly appreciated to interact effectively within our multicultural team and with local partners. BARRIERE GROUP A leader in casinos in France and a renowned name in luxury hospitality, dining, leisure, and entertainment, Barrière reinvents itself every day. At the crossroads between iconic destinations and legendary venues, Barrière has shaped more than just a legacy—it has created a signature. From the Normandy in Deauville to the Fouquet’s in New York, the Group stands out across its 21 hotels through its unique and authentic French art de vivre. Across its 34 casinos and club, Barrière brings to life a passion for gaming, a festive spirit, and a love for entertainment. Founded in 1912 and now co-chaired by Joy Desseigne-Barrière and Alexandre Barrière, Barrière remains a family-run business where values of hospitality and excellence are passed down from generation to generation, within its teams in France and around the world. And maybe with you tomorrow? At Barrière, we embrace diversity in all its forms and welcome every application with enthusiasm. We also adapt our recruitment process, upon request, to meet the needs of candidates with disabilities. Moreover, we value profiles that share our commitment to Corporate Social Responsibility (CSR) and who are eager to contribute to our mission of making a positive impact on society and the environment. Barrière: 50 professions, 1 mindset. Join us! Fouquet's Mykonos is seeking a Cook Located on the shores of Paraga Beach, Fouquet’s Mykonos is the Barrière Group’s first venture in Greece. Blending Cycladic art, Mediterranean horizons and French refinement, this exceptional retreat harmonizes with its natural surroundings to offer 61 suites, 3 private villas, panoramic terraces, and pools. Complete with a rock-carved spa, the ROKA restaurant, and direct beach access, it delivers an intimate yet spectacular Mediterranean experience. Your role is to ensure culinary excellence across the resort by adapting to various kitchen stations and shifts (breakfast, lunch, fine dining dinner, or team catering). Working under the Head Chef, you will maintain the highest luxury standards to guarantee the freshness and consistency of every dish during the peak season.