Kitchen Assistant

You run the dish station through the service: scraping, racking, feeding the tunnel machine, drying and returning clean ware to the line. Between the pushes you peel and cut vegetables for the next service, portion salads into gastronorm trays and take deliveries in at the back door, checking the temperature of chilled goods and signing the note. At the end of the shift you break down and wash the machine, clean the floor drains and take the waste out to the sorted bins. The kitchen works two shifts, 08:00-16:00 and 14:00-22:00, and the temperature record is filled in at both.

Completed basic school, no catering qualification required

Hygiene passport, or willingness to take the course in the first month

Steady pace at the dish station during a lunch push

Basic knife work: peeling, dicing and portioning

Willingness to work evenings and every second weekend

Basic Finnish or English for the order list and the temperature record

Net salary from 1901 up to 2091 EUR per month

Permanent contract and full insurance from the first working day

Evening, weekend and public holiday pay under the hospitality agreement

A hot staff meal on every shift and coffee during the break

Occupational health care and a public transport benefit

Paid hygiene passport course and paid induction on the dish machine

Kitchen clothing laundered by the house, apron and safety shoes provided

Assistants who learn the preparation bench move to the cold station and then to the line, and the house has trained three of its cooks this way in two years. Apprenticeship training is arranged for those who want the qualification.

A warm kitchen with a ventilated dish station, rubber matting on the floor and a walk in chiller behind the preparation bench. Apron, gloves and safety shoes are provided and the machine chemicals are dosed automatically.