Welcome to Domes!
Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe.
With presence in Crete, Ionian Islands, Chalkidiki, Cyclades, Athens and Portugal, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton.
Our people constitute a key element of our success.
We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance.
Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us.
Barbarossa Athens Restaurant at 91 Athens Riviera We are currently seeking a talented and experienced Cook A’ to join our culinary team at our new Glamping and Members Club, , as well as the renowned Barbarossa Athens Restaurant, located in Voula, Athens.
The ideal candidate is highly organized, creative, and deeply passionate about gastronomy, demonstrating exceptional professionalism and meticulous attention to detail.
This is a distinguished opportunity to join a dynamic, high-standard hospitality environment where excellence is the norm.
If you are inspired by quality, collaboration, and culinary innovation, we would be delighted to welcome your application.
Cook A’ The Role: At Domes Resorts the Senior Chef de Partie/Cook A’ position is integral to the culinary team, responsible for preparing high-quality meals, ensuring adherence to kitchen standards, and contributing to the overall efficiency of kitchen operations.
This role also requires advanced cooking skills, creativity, and a commitment to food safety.
Some of the responsibilities you will be entrusted with: Prepare and cook a diverse range of dishes, focusing on quality, taste, and presentation following as well standardized recipes and adjusting portion sizes as necessary.
Monitor food quality throughout the cooking process to ensure consistency, tasting dishes and adjusting seasonings and ingredients as needed.
Collaborate with the Head Chef or the Executive Chef to develop new dishes and assist in executing seasonal and special menus, adapting to guest preferences and dietary restrictions.
Coordinate with other kitchen staff to ensure timely service.
Mentor and train junior cooks and kitchen staff.
Maintain high standards of cleanliness and organization in the kitchen and follow all health and safety regulations to ensure food safety.