Hotel Cook — Precision Plating & Guest Experience

Minor Hotels; Campania; On-site; EUR 17,000 - 25,000; Full time

Benefits offered by this job

Worldwide experience

Career development

Training programmes

Wellbeing initiatives

Team recognition programmes

Sustainability programme

Discounted hotel rates

Job summary

Minor Hotels Europe & Americas is seeking a Cook to join the Amalfi Coast team. You will be responsible for the preliminary preparation, cooking, plating and presentation of high-quality dishes to deliver an exceptional guest experience.

Responsibilities include mise-en-place, portion control, storage checks (FIFO), maintaining hygiene and safety standards, and working with the team to meet departmental targets. Fluency in the local language is essential; English is valued.

Qualifications

• 1–2 years’ experience as a Kitchen Assistant in a hotel.
• Vocational training in hospitality/F&B/kitchen.
• Fluency in local language; English knowledge is valuable.
• Strong teamwork, organization and ability to work under pressure.

Responsibilities

• Elaboration, mise-en-place preparation and organization for services.
• Guarantee presentation, quantity and quality of each dish per standards.
• Check and control storage of products (FIFO) and rotate stock.
• Reception, conservation and organization of departing products.
• Maintain a clean, neat and organized work area.
• Report maintenance, hygiene and hazard issues.
• Support achievement of departmental targets and follow HACCP guidelines.

Skills

Kitchen experience

Hospitality/F&B training

Local language fluent

Team player

Organizational skills

Ability to work under pressure

Customer service oriented

Attention to detail

Education

Hospitality/F&B/Kitchen vocational training

Job description

Minor Hotels Europe & Americas is seeking a Cook to join the Amalfi Coast team. You will be responsible for the preliminary preparation, cooking, plating and presentation of high-quality dishes to deliver an exceptional guest experience.

Responsibilities include mise-en-place, portion control, storage checks (FIFO), maintaining hygiene and safety standards, and working with the team to meet departmental targets. Fluency in the local language is essential; English is valued.