Line Cook

Run your section of the line during service, from prep to plating. You will prepare mise en place, cook dishes to the menu and consistent quality, plate to the standard, and keep your station clean to HACCP rules. You work closely with the chef and the rest of the brigade through busy services.

At least 2 years on a professional line. You know mise en place, basic techniques, and kitchen hygiene. Conversational English (B2) for an international guest mix and the head chef's briefings. Calm under pressure and quick on your feet for long, busy services.

Seasonal or permanent contract, health cover, and staff meals on every shift. 20 paid vacation days. A performance bonus through the high season and tips shared across the brigade. Help with accommodation for staff coming from out of town.

Clear track: Line Cook → Chef de Partie (after 12 months) → Sous Chef (24 to 36 months). The kitchen invests in technique training and a paid food-safety course.

Professional hotel kitchen with modern equipment and a steady brigade of 8 to 12. Split and evening shifts that get intense in high season near the sea. Hot and busy during service, with clear rules on hygiene and knife safety.