Cook

You set up and run the breakfast buffet from 05:30, then prepare the lunch service and the conference menus for the afternoon. You cook to a written recipe with fixed portion costs, order against the stock list twice a week and keep the hygiene log up to date. Groups are confirmed the day before, so the day is planned rather than improvised. Shifts are 05:30 to 14:00 or 12:00 to 20:30 and you report to the head chef.

Restaurant and food upper secondary programme or an equal trade background

At least three years in a hotel, canteen or restaurant kitchen

Able to cook to a written recipe and hold a portion cost

Working knowledge of HACCP and allergen declarations

Comfortable with buffet volume and with plated service

Willing to start at 05:30 and to work every other weekend

English at conversational level for the conference guests

Net salary from 2116 up to 2328 EUR per month

Permanent contract under the Grona Riksavtalet collective agreement

Unsocial hours supplement for early starts and weekends

Occupational pension and insurance through Fora

Two staff meals on every shift

Schedule published four weeks ahead

Kitchen clothing, shoes and laundry provided

Cooks who take charge of the conference menus and the ordering move to sous chef, and the hotel group fills its head chef posts from its own kitchens.

A hotel kitchen with a separate breakfast line, cold rooms and extraction over every range. Non slip shoes, apron and cut resistant gloves for the slicer are supplied by the employer.