Hotel Kitchen Cook

You run a section of the kitchen: grill, garde manger or the hot line, depending on where your hand is best. The day starts with the delivery check and the mise en place, then service, and it ends with cleaning down and writing the order list for the next day. You cook to the set recipe cards so a plate leaves the pass the same way every time, watch portion weights, and keep the temperature log for the fridges and the hot cabinet. During the season the kitchen works split shifts, 07:00-15:00 and 15:00-23:00, with one free day a week fixed in the rota.

Catering school or three seasons in a hotel or restaurant kitchen

Independent work on one section during full service

Knowledge of allergens and of the temperature rules for storage

Cooking to a recipe card and holding portion weights

Calm handling of a full dining room and of late arrivals

Health certificate for work with food

English at B1 for guest orders and for the daily handover

Net salary from 500 up to 550 EUR per month

Season contract from May to September, registered and insured

Accommodation in a staff house for cooks from outside Ohrid

Two staff meals on every shift and coffee during the break

Share of the kitchen tip pool paid out monthly

One free day a week fixed in the rota, not moved around

Chef jacket, trousers, clogs and laundry provided

A cook who holds a section through a full season is offered the sous chef place for the next one, and the hotel keeps its best people on a winter contract in the town restaurant.

A kitchen with extraction over the whole hot line, air conditioning in the cold section and a separate dishwashing area. Non slip clogs, gloves for the cold section and cut resistant gloves for the slicer are supplied by the hotel.