Line Cook

You take your section at the start of service, prepare the mise en place from the list the head cook leaves, and cook to order on the grill, the pasta station or the fryer. You check the fish and the meat on delivery, write the date on every container and enter the fridge temperatures in the log twice a day. Plates go out at the pass with the garnish as the photo card shows. Two shifts run 10:00-16:00 and 17:00-23:00, six days a week in the season and five in winter.

Cooking school or at least three years in a restaurant kitchen

Grill, pasta and fryer sections at service speed

Knife work and portioning to a set weight

Food safety rules and the fridge temperature log

Willingness to work evenings and weekends in the season

English at B1 for guest allergies and simple questions

Net salary from 600 up to 665 EUR per month

Permanent contract with social and health insurance from the first day

Two meals on every shift, cooked by the kitchen

Share of the service tips paid every month

Paid overtime for extra evenings in the season

Jacket, apron, trousers and kitchen shoes provided

Free coffee and soft drinks during the shift

A cook who holds two sections alone takes the second cook place in the next season, and the restaurant pays the food hygiene certificate that the role requires.

An open kitchen of about 40 square metres with extraction over the grill, hot in July and August, with a cold room next door. Non slip shoes, a jacket and an apron are provided and laundered by the restaurant.