Food Prep Assistant

This isn’t “just helping.” It’s becoming part of a real hotel kitchen team.

BEFORE YOU ARRIVE

This position is based in Greece.

You relocate for the season.

You live where others spend their holidays.

Before you start:

Your accommodation is arranged.

Your meals are included.

Your seasonal EU contract is prepared.

No apartment stress.

No grocery budgeting.

You arrive ready to focus on the kitchen.

YOUR FIRST DAYS

You join a structured hotel kitchen.

You won’t run a station alone — but you won’t stand around either.

You learn:

Kitchen routines

Prep organization

Storage systems

Service timing

You already have some kitchen experience.

Maybe from a restaurant, café, fast food or similar.

Now you step into a larger operation.

WHAT YOUR DAY LOOKS LIKE

You prepare ingredients:

Cutting, washing, portioning, organizing.

You support cooks during service.

You assist with plating and basic cooking tasks under supervision.

You maintain cleanliness and hygiene standards.

You help keep the kitchen running smoothly behind the scenes.

You are part of the rhythm.

Not the head chef.

Not a beginner either.

AFTER THE SEASON

You leave with:

Hands-on hotel kitchen experience

Improved prep speed and structure

Confidence in high-volume operations

International work exposure

It’s a solid step forward in gastronomy.

If you want to grow in a professional kitchen while living in Greece —

join our Kitchen Operations Assistant team. 🇬🇷🔥🍴

Requirements

WHAT YOU NEED

You have previous kitchen or gastronomy experience.

You understand basic kitchen flow and teamwork.

You can handle busy service moments.

You communicate in English.

You’re reliable and willing to improve.

You don’t need to be a trained chef —

but you should not be completely new.

Benefits

WHAT YOUR SEASON IN GREECE FEELS LIKE

Full-time seasonal work.

5–6 working days per week.

Accommodation provided.

Meals included.

You live near your workplace.

After your shift, you’re still in Greece.

Beach.

Sun.

International colleagues.

You gain real kitchen experience — in a setting people normally pay to visit.