Seasonal Kitchen Porter

You keep the kitchen running behind the cooks. The shift covers washing pots, trays and service dishes, taking deliveries in and stacking them in the cold rooms by date, peeling and cutting vegetables for the day's prep, keeping the floors, the extraction filters and the bins clean, and setting out the breakfast buffet trays. You follow the cleaning plan the head chef signs each day and write the fridge temperatures into the log. Two shift patterns, 07:00-15:00 and 15:00-23:00, alternating weekly, with one free day a week.

No qualification needed, the kitchen teaches the routine

One season in a kitchen, a canteen or a hotel is an advantage

Able to stand and move through an eight hour shift

Clean and quick with dishes, surfaces and cold room order

Basic English for the chef's instructions and the labels

A food handling certificate, or willingness to take the course

Available for the whole season, from May to mid September

Net salary from 700 up to 770 EUR per month

Seasonal contract from May to the middle of September

Bed in the staff house, two hundred metres from the hotel

Two meals on every shift, cooked by the same kitchen

Overtime in August paid per hour on top of the salary

Food handling course paid by the hotel

End of season bonus paid with the last salary

Porters who finish a season are offered the commis place in the cold kitchen for the next one, at a higher grade. The hotel keeps a small winter crew and gives those places to returning staff first.

A hotel kitchen with a dish washing station, two cold rooms and extraction over the ranges, hot and busy through July and August. Non slip shoes, an apron and gloves are provided, and the uniform is washed by the hotel.