Kitchen Assistant

You receive the deliveries, check the temperature and the use by dates, and store the goods in the cold rooms in the right order. Before service you wash and cut vegetables, portion the fish, prepare stocks and sauces under the chef de partie and set up your station. During service you plate the starters, pass the dishes and keep the section clean. After service you break the station down, label the leftovers and record the temperatures. The service is a split shift, 09:00-15:00 and 18:30-23:00, with Sunday evening and Monday off.

CAP cuisine or a first season in a professional kitchen

Knife skills for vegetables and for portioning fish

Knowledge of the cold chain rules and of HACCP records

Willingness to work a split shift, with weekends in service

English at B1, the dining room takes a foreign clientele

Ability to hold the pace of a full service without losing the station

Standing work in heat, with lifting of stock crates

Net salary from 1520 up to 1670 EUR per month

Permanent contract after a two month trial period

Two consecutive days off every week

Staff meal for every service and drinks during the shift

Overtime recorded and paid at the end of the month

Half of the RTM transport pass reimbursed

Jacket, apron, trousers and safety shoes supplied and laundered

A commis who holds a section alone through a full service moves to chef de partie, first on the cold section and then on fish, with responsibility for ordering and for the stock checks.

The kitchen is in a basement with mechanical extraction above the range, two cold rooms and a separate wash up area. Non slip safety shoes, a clean jacket and a cap are worn throughout the service.