Seasonal Kitchen Roles: Commis, Demi Chef de Partie, Chef de Partie

About the role

Four Seasons Resort Mykonos is seeking enthusiastic culinary professionals to join its kitchen team for the upcoming season. Positions are available at three levels – Commis Chef, Demi Chef de Partie, and Chef de Partie – each offering the chance to work in a luxury hospitality environment while delivering exceptional dining experiences.

Key responsibilities

• Commis Chef: Assist with daily food preparation, support service stations, and maintain high standards of hygiene and presentation.
• Demi Chef de Partie: Support the Chef de Partie in a designated section, guide junior staff, and ensure consistent quality of dishes during service.
• Chef de Partie: Lead a specific kitchen section, oversee food quality, creativity, and execution, and manage the team within that station.

Required profile

• Passion for culinary arts and a desire to grow within a luxury hotel setting.
• Ability to work efficiently in a fast‑paced, team‑oriented environment.
• Commitment to Four Seasons’ standards of quality, hygiene, and guest satisfaction.

Required skills

• Food preparation
• Knife handling
• Cooking techniques
• Plating and presentation
• Food safety and hygiene practices

What we offer

• Seasonal fixed‑term contract
• Opportunity to work in a brand‑new, luxury resort on the Aegean coast
• Professional development within a world‑class hospitality brand
• Dynamic, multicultural team environment