Cook

You run one section of the line: you take the mise en place from the prep list, portion and season to the recipe card and plate to the photograph pinned at the pass. Temperatures of the fridges and of the cooked food go into the HACCP log twice a shift. You order for your own section, check the delivery against the note and rotate stock so nothing passes its date. Shifts run 06:00-14:30 or 13:30-22:00, five days a week, with the roster published a fortnight ahead.

Trade certificate as a cook, or three years on a professional line

Valid food handling health certificate, the check is paid

Working to a recipe card and to a plating photograph

Keeping a HACCP log and reading a delivery note

Willing to work weekends and public holidays on the roster

Czech or English that carries the pass and the order sheet

Net salary from 1162 up to 1278 EUR per month

Permanent contract with insurance from the first day

Weekend and public holiday shifts paid at a higher rate

Five weeks of paid holiday a year

Two meals from the kitchen on every shift

Roster published a fortnight ahead with two days off together

Whites, apron, non slip shoes and laundry provided

Cooks who take over ordering and the HACCP records for a whole section become section chefs, and the hotel pays for a course with the supplier when a new menu is introduced.

A ventilated hotel kitchen with induction ranges, a combi oven, a blast chiller and a separate cold preparation room. Non slip shoes, an apron and a cap are mandatory and the whites are laundered by the hotel.