Kitchen Assistant (Line Cook)

You work the prep station before service and the line during it. Mornings start with washing and cutting vegetables, portioning proteins, and getting the mise en place ready for the cooks. During lunch and dinner you plate cold dishes, fry, grill, and keep the pass moving while the head cook calls the orders. You clean as you go, run the dishwasher when it backs up, and break down your station at the end of the shift. Most service is split: a few hours at midday, then back for dinner, with the heaviest nights Friday through Sunday. Expect to handle a slicer, a planetary mixer, deep fryers, and a flat-top grill.

Comfortable on your feet for long shifts and in a hot kitchen

Basic knife skills, or willing to learn them quickly on the job

Functional English (B1) to follow orders on the pass

Clean habits and respect for food safety rules

Reliable with split shifts and weekend evenings

No formal cooking diploma needed

Relocation support and help with the paperwork to come to Italy

Shared accommodation arranged near the site for the first months

A staff meal on every shift

Help setting up local transport to and from work

Registration with the national health service

You start at 1510 net a month. Once you can run a station on your own and keep up through a full weekend service, pay moves up to 1740 net. The cooks here came up the same way, so a solid worker can grow into a commis cook role within a season or two.

The kitchen sits in a hospitality and horeca venue near the Rimini coast, with high covers in summer and quieter, steady service the rest of the year. It is hot and loud at peak, and you are on your feet most of the shift, but the brigade works in a clear order and nobody is left guessing. Closed day usually falls midweek.