PpbThis isn’t just cooking. It’s running a station in a live hotel kitchen. /b /p h3BEFORE YOU ARRIVE /h3 pThis role is based in Greece. /p pYou relocate for the season. You live where others spend their holidays. /p pBefore you step into the kitchen: /p pYour accommodation is organized. Your meals are included during your contract. Your seasonal EU paperwork is arranged. /p pNo apartment search. No food budgeting stress. /p pYou arrive focused. /p h3YOUR FIRST WEEK /h3 pYou enter a professional hotel kitchen. /p pBuffet service. À la carte production. International guests. /p pYou get familiar with: /p ul liKitchen layout /li liStorage systems /li liProduction flow /li liTeam structure /li /ul pYou’re not here to learn from zero. You’re here because you already have kitchen experience. /p pNow you adapt to a fast-paced seasonal environment. /p h3WHAT YOUR SEASON IN GREECE FEELS LIKE /h3 pYou work full-time, usually 5–6 days per week. /p pYou live close to the hotel. /p pAccommodation is provided. Meals are included. /p pYour main focus becomes your craft — not rent or groceries. /p pAfter service, you’re still in Greece. /p pSunsets. Warm nights. International colleagues. /p pIt’s serious kitchen work — in a holiday environment. /p h3AFTER THE SEASON /h3 pYou leave with: /p ul liInternational hotel kitchen experience /li liImproved speed and service precision /li liExperience in high-volume seasonal operations /li liProfessional growth under pressure /li /ul pYou’ve proven you can handle a full season abroad. /p pAnd that carries weight. /p pIf you’re ready to relocate to Greece and take responsibility in a professional kitchen — join our Kitchen Operations team. /p h3WHAT YOU NEED /h3 pYou already have experience working in a professional kitchen. /p pYou understand: /p ul liFood preparation processes /li liKitchen hierarchy /li liService pressure /li liHygiene regulations /li /ul pYou can communicate in English. /p pYou work clean, organized and reliable. /p pThis role is not for beginners. You should be able to operate independently within your station. /p h3WHAT YOUR DAYS LOOK LIKE /h3 pYou prepare and cook dishes according to hotel standards. /p pYou handle food production for buffet and/or à la carte service. /p pYou coordinate with other kitchen staff to maintain smooth operations. /p pYou monitor hygiene standards and food safety regulations. /p pYou support prep work, plating and timing during service. /p pService can be intense. Timing matters. Consistency matters. /p pYou stay structured. /p /p #J-18808-Ljbffr