Line Cook

You run one station on the line, usually grill, sauté, or garde manger, and you own it through service. Mornings start with prep: breaking down deliveries, portioning fish and meat, building stocks and sauces, getting your mise en place set before the first ticket lands. During service you cook to order off a printed ticket rail, plate to the spec the chef hands you, and keep the pass moving when 40 covers come in at once. You work the salamander, the flat top, the deep fryer, and the combi oven, and you keep your section clean as you go. Most days run a split shift in high season, with prep in the late morning and the long push from 6pm until the last table is done. Expect six day weeks in July and August and a calmer pace in the shoulder months.

At least 2 years on a hot line in a restaurant or hotel kitchen

Confident knife work and clean portioning of fish, meat, and vegetables

Can read a ticket and plate to spec under pressure

Knows basic HACCP and food safety routines

Functional English (B1) to follow the chef and the rest of the brigade

Comfortable standing through long shifts in a hot kitchen

Shared staff accommodation walking distance from the kitchen

Two meals on every shift you work

Help with relocation paperwork and the residence permit

Paid in full and on time, declared work with health insurance

Season end bonus for cooks who stay the whole run

Start on the line and the chef watches how you handle a full station. Cooks who stay sharp move up to chef de partie within a season or two, and pay climbs from 1300 to 1500 net a month as you take on more of the menu. The kitchen promotes from inside first, so the next opening on the pass is yours to earn.

This is a real working kitchen near Dubrovnik, hot in summer and loud during service, with tight stations and a full reservation book most nights. The brigade is small enough that everyone knows their job and pitches in when a station gets buried. Good ventilation, proper equipment, and a chef who runs an organized pass.