Line Cook

You run one station, usually grill or garnish, and set it up before service: stock checked against the par list, sauces reduced, fish portioned and everything labelled with its date. During service you fire to the ticket, plate to the photograph on the pass and call your own timings back to the chef de partie. After service the station is broken down, the fridge rotated, and the temperature sheet signed. Split shifts run 11:00-15:00 and 19:00-23:30, with the kitchen closed two days a week.

Cookery school or at least three years on a professional line

Confident knife work and correct fish and meat portioning

Able to hold a station alone through a full service

Understands HACCP records, labelling and cold chain

Willing to work split shifts, weekends and public holidays

English at a working level for the ticket system and suppliers

Net salary from 950 up to 1045 EUR per month

Permanent contract with Social Security from the first day

Two consecutive days off every week, published a month ahead

Staff meal on every shift and coffee during the break

Supplement for public holidays worked

Knives, jacket and non slip shoes provided and replaced

Paid HACCP and allergen training

A cook who holds two stations cleanly becomes chef de partie within a year, and the kitchen promotes its sous chef from inside. The restaurant pays the professional hygiene certificate and one supplier course a year.

A working kitchen of about 70 square metres with extraction over the line, a separate cold room and a dishwashing area behind a partition. Jacket, apron, hat and non slip shoes are mandatory and are supplied by the restaurant.