Kitchen Assistant

The day starts with washing and peeling the vegetables; you portion and store the deliveries, keep the cold store labelled and dated, and hand the cooks what they call for during service. Between orders you wash pans and service ware, clear the plating station and keep the floor dry. At the end of service you break down the line, clean the surfaces and the extraction filters and take out the waste separated into the right bins. Temperature checks on the fridges are written on the sheet twice a shift. The kitchen runs a split day, 10:00-15:00 and 18:00-23:00, and the rota is published a week ahead.

Primary school finished, kitchen practice is welcome but not required

Able to work a standing split shift through the season

Careful with knives and with hot pans and trays

Following the labelling and the cold chain rules

Willing to work weekends, with one day off in the week

Basic English for the order slips and the product labels

Net salary from 750 up to 845 EUR per month

Accommodation in a shared staff room and two meals a day

Registered seasonal contract with social and health insurance

One fixed day off every week

Paid hygiene certificate and the food safety training

Tips from the kitchen pool paid out monthly

Uniform, apron, gloves and non slip shoes provided

Assistants who hold the preparation and the cold chain without reminders move to the cold starters station the next season, which is the usual first step to line cook here.

A compact old town kitchen with gas ranges, a dishwashing corner with its own extraction and a walk in cold store one floor down. An apron, gloves and non slip shoes are supplied and worn through the shift.