Lunch Restaurant Cook

You cook the day's hot dishes from the standard recipe: weighing the raw material, working the kettle and the combi oven, and adjusting the batch sizes to what the counter actually sells. You set up the salad table before the doors open, keep the line stocked through the rush and record the serving temperatures in the self monitoring log. Deliveries are checked in and rotated in the chiller by date. At the end of service you count what is left, plan the next day's preparation with the head cook and close the kitchen down. The shift is 06:00 to 14:00 from Monday to Friday, weekends free.

Vocational qualification in catering, or three years of kitchen work

Valid hygiene passport

Cooking to a standard recipe and to a batch size, not by eye

Working knowledge of self monitoring and cold chain records

Kettle, combi oven and a cold station without supervision

Willingness to start the shift at 06:00

Finnish or English good enough for the handover with the head cook

Net salary from 2007 up to 2207 EUR per month

Permanent contract and full insurance from the first working day

Morning shift supplement under the hospitality agreement

Weekends and public holidays free, the restaurant serves weekdays only

A hot staff meal on every shift and occupational health care

Paid renewal of the hygiene passport and a yearly menu training day

Kitchen clothing laundered by the house and safety shoes provided

A cook who takes on the ordering and the menu cycle moves to the head cook post when it opens, and the company runs several lunch restaurants in the city. Special diet training is paid.

A warm production kitchen with a hood over the kettle line, rubber matting underfoot and a walk in chiller next to the preparation bench. Kitchen clothing, apron, gloves and safety shoes are provided by the house.