Cook

You run a station on the hot line: roasts, dumplings, sauces and the pan dishes on the daily card. You prepare the mise en place in the morning, cook to order through service and finish the plate at the pass with the kitchen lead. You take the temperatures required by the hygiene plan, sign the record and rotate the stock so nothing passes its date. Service is split, 09:00-14:00 and 17:00-22:30, and the beer garden season adds Saturday shifts paid at a supplement.

Completed cook's training or four years on a hot section

Confident with roasting, braising and sauce work to order

Able to plate to a photograph and to keep a portion size

Working knowledge of a HACCP hygiene plan and its records

Willing to work split shifts, weekends and public holidays

German at B1 level for the pass and the order slips

Net salary from 2100 up to 2310 EUR per month

Permanent contract with electronic time recording

Supplements for Sunday, public holiday and beer garden Saturdays

Staff meal on every shift and free soft drinks

Deutschlandticket paid by the employer

Paid attendance at two supplier cooking courses a year

Kitchen whites and safety shoes supplied and laundered

A cook who holds the hot section through a full beer garden day is given the chef de partie role, with the ordering for the station and the training of the assistants.

A kitchen with a gas range, two combi steamers and a separate larder, extraction over the whole line and a temperature around 30 degrees at peak. Whites, apron and non slip shoes are supplied.