Canteen Cook

The day starts at 06:00 with stock taking against the menu sheet and the issue of goods from the cold store. You cook in bulk pans and a tilting kettle, hold the food at the right temperature and record every reading before service opens at 11:30. During service you refill the counter and keep the portion size to the standard on the card. After 14:00 the kitchen is cleaned, the leftovers are labelled and the next day's prep is started.

Catering school as a cook or a completed cooking course

At least two years in a canteen, a hospital or a hotel kitchen

Cooking in bulk and holding portion size to a standard

Valid sanitary book and full temperature record keeping

Ordering and stock rotation so nothing is wasted

Basic English for labels on imported dry goods

Net salary from 570 up to 630 EUR per month

Weekends and public holidays free, no evening service

Permanent contract with insurance from the first day

Two meals on every shift and coffee during the break

Organised transport from the city centre to Borik

Employer pays the sanitary book and the annual medical

Chef jacket, trousers, apron, cap and non slip shoes

A cook who takes over the menu cycle and the ordering becomes kitchen leader, which carries a fixed supplement and the duty of training new staff.

A large kitchen with steam from the kettles, a tiled floor washed after every service and heavy pans to lift. Non slip shoes, an apron, a cap and heat resistant gloves are supplied.