Cook C - MAKRIS Restaurant at Domes of Elounda

A place to begin. A place to belong. 

Great hospitality is personal. It lives in the people who notice, care and lead the way. At Domes Resorts, we create moments our guests never forget and a workplace where talented people make their mark and build lasting careers. 

We are one of the most awarded lifestyle hospitality groups in Greece and one of the fastest growing in Europe, with new openings almost every year. A growing portfolio of distinctive brands, affiliations with Marriott and Hilton, and handpicked destinations from Crete, Rhodes, the Ionian Islands, Chalkidiki and the Cyclades to Athens, Portugal and Spain. 

MAKRIS in Domes of Elounda

Domes Resorts lands in Elounda, introducing a degustation restaurant located in Domes of Elounda, Autograph Collection Resort. Our talented, Michelin Starred Chef Patron Petros Dimas, alongside with a team of culinary experts will create the ultimate fine dining experience based on Greek creative cuisine.

About the role 

As Cook C at Makris Restaurant of Domes of Elounda, you will start your culinary career in a professional kitchen, gaining hands on experience across kitchen operations, building core cooking skills and learning food safety practice. With a passion for cooking, a willingness to learn and a commitment to teamwork, you can build a successful career with Domes Resorts.

**Important:
Only candidates with proven Michelin-starred restaurant experience or equivalent high-end fine-dining background will be considered.

What you will do 

Ingredient preparation 

• Clean and prepare ingredients, such as vegetables, meat and fish, and prepare components for dishes. 

• Follow hygiene and food safety rules strictly during preparation and storage, preventing cross contamination. 

Supporting the chefs 

• Support the chefs with tasks such as frying, grilling and boiling. 

• Carry out simple cooking under the guidance of senior chefs, keeping dishes consistent. 

• Prepare ingredients according to the chefs' instructions and the right proportions. 

Stock and cleanliness 

• Keep your workstation clean and organised during the shift, disposing of waste and cleaning surfaces regularly. 

• Store ingredients correctly to protect their quality, including at the right temperatures. 

• Monitor ingredient levels and report promptly when stock is needed. 

Teamwork 

• Work with the kitchen team on assigned tasks and preparations for a smooth workflow. 

• Report any issues with equipment, orders or supplies to the Head Chef or Sous Chef