Line Cook

The work is the hot section: mise en place from the morning list for lunch, sauces and stocks, plancha, fryer and the two burner range through service. You agree your timings with the head chef, plate to the recipe card and keep the pass moving at both peaks. At closing you label and date every container, log the fridge temperatures on the HACCP sheet and hand the section over clean. The rota is five days over seven, split between 10:00 to 15:00 and 19:00 to 23:30, and there is one full weekend off every month.

Cooking school or three years in a professional kitchen

Able to hold the hot section alone at the service peak

Knife work, portioning and basic preparation of fish and poultry

HACCP routines: labelling, dates and temperature logs

English at B1 for the ticket system and the handover to the head chef

Available for a split rota that includes weekends

Calm and methodical when the pass fills up

Net salary from 893 up to 985 EUR per month

Permanent contract after a 90 day trial period

Two staff meals on every day worked, cooked in the kitchen

Holiday and Christmas subsidies, so the wage is paid 14 times a year

Lisbon transport pass paid by the employer

One full weekend off a month and the rota published a month ahead

Jacket, apron and safety shoes supplied and laundered

A cook who holds the hot section moves up to cozinheiro de primeira inside a year, and the group picks its sous chefs from the sections instead of recruiting outside.

A basement kitchen of about 60 square metres with extraction over the whole line, air conditioning in the prep room and a separate cold room. Non slip shoes, jacket and cut resistant gloves are supplied.