Kitchen Cook

You work a station on the hot line, cooking soups, main courses and side dishes to the day sheet, and you prepare the mise en place the afternoon before. You take deliveries, measure temperatures on arrival and log them, rotate stock by date, and keep the HACCP records for your section. At the pass the plates are made up to order. Cleaning down the station and the equipment is part of the shift. Hours are 06:00 to 14:00, with one Saturday in three.

Vocational school for cooks or an equivalent catering course

At least two years on a hot line in a canteen, hotel or restaurant kitchen

Knowledge of HACCP and of the temperature records a kitchen must keep

Able to work to a day sheet and to portion consistently by weight

Steady under a lunch rush of several hundred covers

Valid health certificate for food handling, or willing to obtain one

English at B1, since orders and handover run in a mixed team

Net salary from 1270 up to 1410 EUR per month

Permanent contract after a three month trial period

A cooked meal on every shift and coffee during the break

Supplement for Saturday work, paid with the monthly salary

Help with registration, the residence permit and accommodation

Employer pays the health certificate and the HACCP refresher course

Chef jacket, trousers, apron and non slip shoes provided and laundered

Cooks who take over the day sheet and the ordering for a section become section chefs, and the kitchen fills its head cook post from inside the brigade.

A stainless steel kitchen with combi ovens, tilting pans and a separate cold preparation room. The hot line is warm and busy for three hours around lunch, and non slip shoes, an apron and cut resistant gloves for the slicer are provided.