Hot Kitchen Line Cook

You work the grill and sauce stations for the buffet and the evening a la carte service. Mornings go on prep from the sous chef's list: stocks, sauces, portioning fish and meat, and setting up the chafing dishes for the first sitting. During service you cook to order, hold the temperatures, and record the buffet readings in the HACCP log twice a service. You close down your station, label and date everything into the chiller, and hand over to the night cook. Split shifts of 09:00-15:00 and 17:00-22:00, six days a week in high season.

Culinary school or a cook's qualification course

Two seasons on a hot station in a hotel or restaurant

Valid food handling health certificate

Knife skills, portion control and plate consistency

Standing in kitchen heat through a split shift

Available from early May to the end of September

English at B1 for the guests at the open cooking counter

Net salary from 1319 up to 1450 EUR per month for the season

Seasonal contract from May to the end of September

Free lodging in the staff building, two people per room

Three staff meals a day from the kitchen

Season completion bonus paid with the last salary

Overtime in peak weeks paid at the higher rate

Chef whites, shoes and laundry provided

Cooks who finish two full seasons on the hot station are offered chef de partie for the next one, and the group keeps a smaller winter operation in Sofia for those who want a year round contract.

A large kitchen with induction ranges, two combi ovens and extraction over every station, kept workable by air conditioning in August. Non slip shoes, oven gloves and cut resistant gloves for the slicer are supplied.