Cook

Prepare hot and cold dishes from the menu to a consistent standard, manage your station during service, and plate to order. Handle prep, portioning, and storage following HACCP food-safety rules. Keep the kitchen clean, control waste, and work closely with the chef and the rest of the brigade during busy services.

At least 2 to 3 years of kitchen experience, a la carte preferred. Solid knowledge of food-safety and hygiene rules. Able to keep quality up under pressure during peak season. English (B1) helps with international guests and suppliers. Ready for split shifts, weekends, and holidays.

Year-round contract with full contributions, not just seasonal. 20 days of paid annual leave. Staff meals on every shift and tips shared by the team. Uniforms provided. Higher pay and a bonus during the summer season, with help finding accommodation for staff from other towns.

Path: Cook → Chef de Partie (after 12 months) → Sous Chef (24 to 36 months). The employer funds HACCP and culinary courses, and the kitchen promotes from within before hiring outside.

Professional hotel kitchen with modern equipment, very busy in summer and steadier off-season. Split and rotating shifts in a brigade of 8 to 12. Hot, busy line with strict hygiene standards and clear stations.