Head Cook

You run the pass and the brigade of five: two cooks, a grill hand and two assistants. The morning is fish and produce receipt from the market boat and the supplier van, then the mise en place, the day's specials board and the portion checks. Through service you call the tickets, plate the fish yourself and keep the grill and the fry stations moving together. You order for the next day, count the walk in, and write the waste and the cover count into the daily sheet for the owner. The kitchen works about twelve hours a day for six days a week through the season.

Cookery school or five years in a professional kitchen

At least two seasons on fish and seafood, grilled and baked

Able to lead a brigade of five and to hold the pass alone

Ordering, portion control and a daily waste sheet

HACCP habits: temperatures, dates, separate boards

English at B1 for guests and for supplier calls

Available from early May to the end of September

Net salary from 1128 up to 1240 EUR per month at 176 hours

Seasonal contract from May to the end of September, insurance paid

Room a hundred metres from the restaurant, bills covered

All meals during service, and coffee at the bar

Season end bonus paid with the last salary

Travel to Saranda refunded at the start and at the end

Kitchen whites, apron and non slip shoes provided

The owner keeps the same head cook from one season to the next and pays the winter months in the sister restaurant in Tirana for those who want a full year of work.

A kitchen of forty square metres with a charcoal grill, a six burner range and an extraction hood serviced every spring. Non slip shoes, apron and cut gloves for the fish station are supplied.