Cook/Cookess

Description

DESCRIPTION Leonardo Hotels, the European division of Fattal Hotels, with over 200 hotels across Europe, Great Britain, and Israel, is continuously expanding. For our Leonardo Royal Hotel Palmanova Bay, we are seeking to hire a: Cook/Cookess. We live by our motto: BE YOURSELF. Conformity, strict regulations, and rigid rules are a thing of the past for us. What matters to us is your personality. No one needs to hide or change for us—simply be who you are. Within our diverse and extroverted team—the Leonardo Family—we value your motivation, your opinions, and your ideas. **Responsibilities** **** * Know cooking times for food items. * Know and apply roasting and baking techniques. * Be familiar with standard kitchen recipes. * Know and apply food storage techniques. * Minimize waste of surplus materials during dish preparation and apply inventory rotation techniques. * Supervise the work of your assistant. * Prepare food for banquet service, as notified. * Decorate food presentation at buffets, in coordination with the F\&B Manager. * Inspect the cold room and freezer daily to ensure proper and efficient use of food items. * Prepare food for banquets. * Design menu cards. * Assist in setting up, serving, and dismantling buffets. * Perform cleaning and maintenance tasks within your work area, especially those related to compliance with public health hygiene standards. * Be responsible for conducting inventory checks to ensure compliance with HACCP-related regulations. Our Offer: * Accommodation and restaurant discounts within the Fattal Hotel Group. * Training and development programs through our Leonardo Academy. * Job stability and professional growth opportunities. REQUIREMENTS BE YOURSELF. Be authentic and true to yourself. * Minimum qualification: Higher Education Degree in Culinary Arts. * Minimum of 2 years’ prior professional experience. * Experience in market-driven cuisine, primarily Mediterranean-style. * Knowledge of modern culinary techniques. * Experience in daily menus, à la carte offerings, and banquets. * Ability to work effectively in a team, foster and maintain a positive working environment, and also capable of independently delivering high-quality service while adding value to the team. * Accustomed to working in shifts. * Accustomed to working with seasonal and fresh ingredients.