Kitchen Assistant

You prepare the mise en place before service: clean and cut vegetables, portion fish and meat, make stock and keep the cold store in order by date. During service you work the cold station and the garnish, plate to the head chef's picture and pass the dish to the counter. After service you break the station down, label and date everything that goes back to the fridge and clean the surfaces and the floor. The shift is split, 09:00-15:00 and 18:00-23:00, and you report to the head chef.

Finished primary school, catering school is an advantage

At least one season in a professional kitchen

Confident knife work on vegetables, fish and meat

Sanitary book and clean work to the hygiene rules

Willingness to work a split shift, weekends and holidays

Basic English for the menu and short contact with the floor staff

Net salary from 1050 up to 1155 EUR per month

Permanent contract with full insurance from the first day

Paid supplement for Sunday and public holiday work

Two meals a day cooked in the kitchen

A share of the monthly tip pool paid with the salary

Sanitary book, medical check and the HACCP course paid by the employer

Kitchen whites, apron and non slip shoes provided and laundered

Assistants who hold the cold station on their own move to the hot line within a season, first on garnish and then on fish, which is the step to the cook rate in this kitchen.

A working kitchen of about sixty square metres with gas ranges, a cold store and an extraction hood over the line. It is hot and loud during service and the floor is wet, so non slip shoes are mandatory.