Demi Chef de Partie - Domes Miramare Corfu - ΚΕΡΚΥΡΑ

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, Rhodes, Athens, Portugal & Spain, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 5 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 2500 employees, each year, trust their future with us.  Domes Miramare Corfu We are currently hiring a  Demi Chef de Partie (Cook B')  for Domes Miramare Corfu, an ultimate luxury 5* resort, located in the area of Corfu, to join our culinary team for the 2026 season. The Role: At Domes Resorts the Cook B’ role is a critical middle-level position in the kitchen, requiring a blend of fundamental cooking skills, a strong work ethic, and the ability to work under pressure. Cooks are essential members of the kitchen team, responsible for food preparation, cooking, and maintaining high standards of cleanliness and safety. With a focus on learning and development, they help support the kitchen’s daily operations while building the skills needed for career progression within the culinary industry of Domes Resorts. Some of the responsibilities you will be entrusted with: Assist in preparing ingredients by washing, peeling, chopping, and measuring. Cook and plate dishes according to established recipes and instructions from Cook A' or the Sous Chef/Chef de Cuisine. Maintain cleanliness and organization in the kitchen, including cleaning equipment and workstations. Keep the workspace clean and organized throughout the shift, regularly disposing of waste and cleaning work surfaces. Store raw materials under proper conditions to preserve quality (e.g., correct storage areas, appropriate temperatures). Monitor stock levels of ingredients and promptly report replenishment needs. Coordinate with the rest of the kitchen team to ensure smooth workflow, taking on specific tasks and preparations. Report any issues with equipment, orders, or supplies to the Head Chef or Sous Chef for immediate resolution. Assist in training newer kitchen team members in food preparation and kitchen procedures.