Kitchen Assistant

You work the prep bench and the dish station: washing and cutting vegetables to the cut the chef asks for, portioning cold starters, breading and vacuum packing, and keeping the pass supplied during service. You run the hood dishwasher, empty and sanitise it twice a shift, and take deliveries against the order sheet, checking temperature and date on every crate. Hours are 09:00-15:00 or 17:00-23:00 with one rest day mid week, and the chef de partie tells you what the section needs next.

No formal qualification required, willingness counts more

Three months in a professional kitchen or a canteen

Knife work on vegetables, learned here if needed

Basic HACCP habits: dates, temperatures, clean surfaces

Available for split service and weekend shifts

Basic English or Italian to take instructions in the kitchen

Net salary from 1180 up to 1300 EUR per month

Permanent contract after a two month trial

13th and 14th month payments under the tourism agreement

Two meals in the kitchen on every working day

One full weekend off each month, planned in advance

Paid HACCP course and knife training with the chef

Jacket, apron, clogs and laundry at the company's cost

Assistants who hold a section move up to commis and then to chef de partie, which is how both kitchens filled their last two openings. The group pays the HACCP and allergen courses.

A compact kitchen with extraction over the range and the fryer, non slip flooring and a cold room next to the prep bench. Cut resistant gloves, clogs and aprons are supplied and washed by the house.