Restaurant Cook

You take the section at the start of the shift, check the mise en place against the prep list, and cook to order from the pass. Through service you work the grill, the plancha and the pans, plate to the photo card, and call the ticket back when it leaves. Between services you butcher, portion and vacuum pack, label every container with the date, and record fridge temperatures on the HACCP sheet. Closing means breaking the section down, cleaning the equipment and handing the fridge stock to the next shift. Shifts run 08:00-16:00 and 14:00-22:00.

Catering school or an equal apprenticeship in a kitchen

At least three years cooking on a hot section

Confident with knife work, portioning and vacuum packing

Working knowledge of HACCP records and fridge temperatures

Willing to work split weekends in rotation

English at conversational level for suppliers and menu terms

Valid food handling health record

Net salary from 950 up to 1045 EUR per month

Permanent contract after a three month trial period

Two staff meals on every shift and coffee during service

Meal tickets for every worked day

Rota published two weeks ahead, two free days per week

Paid HACCP course and a paid food handling health record

Chef jacket, apron, trousers and non slip shoes provided

A cook who takes the ordering and the prep list for his section becomes a section chef within two years, and the kitchen fills its sous chef post from inside. The HACCP course is paid.

A ventilated kitchen with a hood over the line, a separate prep room and a walk in fridge, with the pass opening onto the dining room. Non slip shoes, apron and cut resistant gloves are supplied by the employer.