Cook

You prepare the section before service: you portion the meat, prepare the sauces and the garnishes and check the dates on everything in the fridge. During service you cook to the order ticket, plate to the photograph on the recipe card and hand the dish to the pass. You record the temperatures of the fridges and the cooked meat in the log twice a day and clean your section down at the end. Shifts are eight hours, 08:00 to 16:00 and 14:00 to 22:00, with two days off a week.

Catering school or at least two years in a restaurant kitchen

Confident on the grill and on the hot section during a full service

Works to a recipe card and to a set portion weight

Knows the hygiene rules and keeps the temperature log

Willing to work weekends and public holidays in rotation

Basic English for supplier labels and guest allergy questions

A valid health book, the medical examination is paid

Net salary from 690 up to 759 EUR per month

Permanent contract with insurance from the first day

Two meals per shift prepared in the kitchen

Two days off a week and a written monthly rota

Paid overtime and a supplement for public holidays

Paid health book and the annual medical examination

Uniform, apron, non slip shoes and knives provided

A cook who takes on the ordering and the stock count moves to second in the kitchen, and the restaurant pays for a pastry course or a grill course once a year.

A ventilated kitchen with an extraction hood over the grill, stainless benches, a walk in fridge and a separate washing area. Non slip shoes, an apron and a head covering are mandatory and are supplied by the employer.