Cook

You run your section through the service: you set up the mise en place in the morning, portion and label everything with its date, and cook to order on the grill and the stove during the rush. You watch the pass with the head cook, plate to the photograph on the sheet and keep the temperature records for the food safety plan. At the end of service you clean your station, rotate the stock and write the order list for the next day. Split shift of 11:00-16:00 and 20:00-24:00, five days a week.

Cookery training, or three years on a hot section in a restaurant

Food handler certificate and a working knowledge of the hygiene plan

Grill, stove and fryer, with portion control and consistent plating

Keeps a clean station under service pressure

Available for the split shift and for weekend service

English at B1 for supplier deliveries and allergen questions

Residence permit valid for work in Spain

Net salary from 1400 up to 1540 EUR per month

Pay in fourteen instalments under the Madrid hospitality agreement

Two consecutive days off every week, set in a rota published in advance

Permanent contract with social security registration from day one

Staff meal before both services and coffee during the shift

Jacket, apron and non slip shoes provided and laundered

Paid allergen and food safety training each year

Cooks who take the cold section as well move to second in the kitchen, ordering stock and covering the head cook on days off, which is the graded post above in the hospitality agreement.

A kitchen of about sixty square metres with extraction over the hot line, air conditioning in the preparation area and a walk in cold room. Temperature at the stove passes thirty degrees in summer, and the jacket and non slip shoes are mandatory.