Kitchen Production Supervisor
Goodtime Entertainment Alle Jobs anzeigen
- Bern
- Unbefristet
- Vollzeit
You live where others spend their holidays.Before you step into the kitchen:Your accommodation is organized.
Your meals are included during your contract.
Your seasonal EU paperwork is arranged.No apartment search.
No food budgeting stress.You arrive focused.YOUR FIRST WEEKYou enter a professional hotel kitchen.Buffet service.
À la carte production.
International guests.You get familiar with:Kitchen layout
Storage systems
Production flow
Team structureYou’re not here to learn from zero.
You’re here because you already have kitchen experience.Now you adapt to a fast-paced seasonal environment.WHAT YOUR SEASON IN GREECE FEELS LIKEYou work full-time, usually 5–6 days per week.You live close to the hotel.Accommodation is provided.
Meals are included.Your main focus becomes your craft — not rent or groceries.After service, you’re still in Greece.Sunsets.
Warm nights.
International colleagues.It’s serious kitchen work — in a holiday environment.AFTER THE SEASONYou leave with:International hotel kitchen experience
Improved speed and service precision
Experience in high-volume seasonal operations
Professional growth under pressureYou’ve proven you can handle a full season abroad.And that carries weight.If you’re ready to relocate to Greece and take responsibility in a professional kitchen —
join our Kitchen Operations team. 🇬🇷🔥🍽️RequirementsWHAT YOU NEEDYou already have experience working in a professional kitchen.You understand:Food preparation processes
Kitchen hierarchy
Service pressure
Hygiene regulationsYou can communicate in English.You work clean, organized and reliable.This role is not for beginners.
You should be able to operate independently within your station.BenefitsWHAT YOUR DAYS LOOK LIKEYou prepare and cook dishes according to hotel standards.You handle food production for buffet and/or à la carte service.You coordinate with other kitchen staff to maintain smooth operations.You monitor hygiene standards and food safety regulations.You support prep work, plating and timing during service.Service can be intense.
Timing matters.
Consistency matters.You stay structured.