Cook

You work the hot line: prepare soups, sauces and main courses to the recipe card, control the portion weight and hold the food at the right temperature until service. Deliveries are checked against the order, dated and put away in the right order. You record the fridge and the hot holding temperatures twice a day and clean your station down at the end. The shift is 06:00-14:30 from Monday to Friday.

Cook certificate or at least two years in a production kitchen

Able to work to a recipe card and to hold the portion weight

Valid food handling health certificate, the medical check is paid

Confident with a combi oven, a bratt pan and a boiling pan

Understanding of HACCP records and of cold chain rules

Basic Lithuanian or English for recipe cards and delivery notes

Net salary from 1100 up to 1255 EUR per month

Open ended contract with social insurance from the first day

Weekday shifts only, free weekends and public holidays

Two meals on every shift

Twenty working days of paid annual leave

Paid health certificate and the yearly medical check

Chef whites, apron, cap and non slip shoes issued and laundered

Cooks who take over the menu cycle and the ordering for one canteen become shift cooks, which is paid at a higher rate. The company pays for the diet and allergen course for cooks who stay a year.

A tiled production kitchen with combi ovens, boiling pans, a walk in chiller and a separate wash up room. Chef whites, an apron, a cap and non slip shoes are mandatory and are supplied and laundered.