Line Cook

You take your section at the start of the shift, check the mise en place against the prep list and top it up before service opens. During service you cook to the ticket, call the plate to the pass and keep the section clean between orders. Meat and dairy go back to the right cold store at the stated temperature, and every reading goes in the log. Closing is a full clean of the section and a written prep list for the next shift. Shifts are 09:00-17:00 and 15:00-23:00.

Catering school as a cook or a completed cooking course

At least two years on a restaurant line, not only in a canteen

Grill work and portion control on traditional Bosnian dishes

Valid sanitary book and strict temperature record keeping

Working evenings, weekends and public holidays in rotation

English at B1 for guests and for allergen questions

Net salary from 590 up to 655 EUR per month

Permanent contract with insurance from the first day

Two staff meals on every shift and coffee during the break

Tips from the kitchen pool paid out monthly

Two consecutive days off every week, set a month ahead

Employer pays the sanitary book and one professional course a year

Chef jacket, trousers, apron and non slip shoes provided

A cook who runs a section alone through a full season takes the sous chef post when it opens, and the restaurant sends one cook a year to a specialist course.

A small kitchen that is hot near the grill, with an extraction hood, a tiled floor washed twice a day and long periods standing. Non slip shoes, an apron and gloves for handling are supplied.