Cook

You run your section through service, from the morning mise en place to the last order. You portion, season and cook to the recipe card, plate to the photograph pinned at the pass and call the timing with the section next to you. Temperatures on the fridges and the hot hold are logged twice a shift, and the stock rotation is checked against the date labels. Shifts are 09:00-17:00 or 14:00-22:30, five days a week, and the section is cleaned down and handed over before you leave.

Vocational certificate as a cook, and a valid health book

At least three years on a hot section in a restaurant kitchen

Works to a recipe card and to a plating photograph

Knows HACCP records, temperature logs and stock rotation

Holds a section under pressure without losing the ticket order

Willing to work evenings and weekend days in rotation

English at conversational level for the pass and for allergen questions

Net salary from 1235 up to 1358 EUR per month

Permanent contract with full social and health cover from the first day

A share of the monthly service charge paid with the wage

Two staff meals on every shift and coffee through the day

Rota published a fortnight ahead, two days off together

Health book, HACCP training and a knife allowance paid by the employer

Chef whites, apron, non slip shoes and laundry provided

A cook who takes the ordering and the prep list for a section is given the sous chef seat when it opens, and the kitchen sends one cook a year on a stage with a supplier producer.

A compact city kitchen with a gas range, a charcoal grill and extraction over both, so the hot section runs warm through service. Chef whites, an apron, non slip shoes and oven gloves are supplied.