Kitchen Help

You prepare vegetables, portion meat and fish, keep the mise en place stocked and run the dishwashing station during service. Between services you clean surfaces, take temperatures on the fridges and record them in the HACCP log, and receive and put away deliveries. Shifts are 09:00 to 17:00 or 15:00 to 23:00, five days a week with a rolling weekend schedule, and you report to the sous chef.

Completed compulsory schooling, no catering certificate required

Some kitchen experience, in a restaurant, a canteen or a hotel

Basic knife skills and care with portion sizes

Understanding of kitchen hygiene and cold chain rules

Able to stand and move through an eight hour service

Willing to work evenings and every other weekend

Basic English for the order tickets and the hygiene log

Net salary from 1958 up to 2154 EUR per month

Permanent contract under the Grona Riksavtalet collective agreement

Unsocial hours supplement for evenings and weekends

Occupational pension and insurance through Fora

Two staff meals on every shift

Paid hygiene and allergen training in the first month

Kitchen clothing, shoes and laundry provided

Kitchen assistants who learn the cold section move to kallskank work and then into the hot kitchen, and the group pays for the trade certificate that follows.

A professional kitchen with stainless steel surfaces, extraction over every range and a separate dishwashing room. Non slip shoes, apron and cut resistant gloves for the slicer are supplied by the employer.