Head Cook

You write the daily special from what the market and the two suppliers bring, set the mise en place with the brigade, and cook the main station yourself through service. Between services you order goods, count the cold room, keep the temperature and cleaning records that the inspection asks for, and train the helper on cuts and stock. You set the roster for four people, keep food cost inside the agreed share of the takings, and taste every plate that goes out. Six shifts a week during the season, five outside it.

Finished cookery school and five years in a restaurant kitchen

At least two years running a station or a small brigade

Costing a dish and holding a food cost target

Hygiene certificate and working knowledge of the HACCP records

Functional English for suppliers and for guests from abroad

Calm under a full house on a Friday evening

Willing to work the roster the season demands

Net salary from 766 up to 843 EUR per month

Permanent contract, trial period of two months

Quarterly bonus tied to the food cost result

Two meals on every shift and coffee through the day

A free hand on the seasonal menu, agreed once a month

Two days off together outside the season

Jacket, apron, clogs and knife sharpening paid by the house

The owner plans a second restaurant on the quay and wants the head cook to open it, which means writing the menu and hiring the brigade. Courses at the culinary school in Novi Sad are paid.

A kitchen of forty square metres with a six burner range, a combi oven, extraction over both lines and a separate pastry bench. Slip resistant clogs, jacket and apron are provided and cut gloves are on the bench.