Kitchen Assistant

You prepare vegetables, portion meat and fish, and keep the mise en place ready for the section chefs before each service. During service you plate cold starters, drain and dress pasta on call and pass dishes to the counter. You receive deliveries, check the temperature and the date on the goods, rotate the cold room and record the checks in the HACCP register. After service you break down the stations and clean the equipment. The split shift is 10:00-15:00 and 18:30-23:00, with two rest days a week.

Compulsory schooling completed, catering school welcome but not required

At least one season in a professional kitchen

Knife skills for vegetable preparation and portioning

Understanding of cold chain rules and the HACCP register

Willingness to work a split shift, weekends and public holidays

English at A2 for the order tickets and the supplier delivery notes

Ability to hold the pace through a full service

Net salary from 1250 up to 1370 EUR per month

Permanent contract under the tourism collective agreement

Two meals on every worked day, prepared by the kitchen

Two consecutive rest days a week on a published rota

Overtime recorded and paid at the contractual rate

Jacket, apron, trousers and safety clogs supplied and laundered

Help with the first accommodation for staff arriving from abroad

An assistant who can hold a section through a busy service moves to commis and then to a partie, which is the normal path in an Italian restaurant kitchen.

The kitchen is a basement level room with forced extraction over the range, air conditioning in the cold section and non slip flooring. Safety clogs, apron and cut resistant gloves for the slicer are mandatory.