Cook

You run the hot section: grill, pan and fryer, plating to the photo card and to the portion weight given for each dish. The day starts with the prep list, checking deliveries against the order and taking the temperature of the chilled goods, with the readings written on the hygiene sheet. During service you call your own timings with the pass and keep the section clean as you go. At the end you label and date every container, break down the section and wipe it down. Shifts run 10:00-18:00 and 15:00-23:00, with two free days a week.

Catering school, or at least three years on a restaurant hot section

Grill, pan and fryer worked to a ticket

Portion control and consistent plating to a photo card

Hygiene discipline, labelling and temperature records

Willingness to work weekends and public holidays

English at B1 for suppliers and for guests at the pass

Net salary from 600 up to 660 EUR per month

Permanent contract after a three month trial

Two free days a week, rostered four weeks ahead

Staff meal on every shift and coffee during the break

A share of the tips paid monthly with the salary

Paid hygiene training and the food handler examination

Chef jacket, apron, trousers and safety shoes provided and laundered

Cooks who hold the section clean through a full season are given the menu development days with the head chef and move to second cook as the second restaurant opens.

A kitchen of about 40 square metres with extraction over the whole line, air conditioning in the prep room and a walk in chiller. Non slip safety shoes, an apron and gloves for the cold section are supplied and laundered.