Line Cook

You work one station on the line, usually grill, fryer, or the cold larder, and you own everything that leaves it. Mornings start with prep: portioning proteins, chopping vegetables, getting sauces and stocks ready before the first ticket lands. During service you read the order screen, fire dishes in the right order, and plate to the photo on the spec sheet. Shifts run in two blocks, roughly 11:00 to 15:00 for lunch and 18:30 to 23:30 for dinner, busier on Friday and Saturday. You handle a flat-top, a deep fryer, a combi oven, and a stack of knives, and you wipe down and restock your station before clocking off. The head chef calls the pace and you keep up without letting plates sit under the heat lamp.

At least two years on a professional line, not just home cooking

Clean knife work and solid prep speed

Comfortable on grill, fryer, and plating to a spec

English around B1, enough to follow tickets and the chef

Food safety habits: dates, temperatures, separate boards

Help with relocation paperwork and the move to Portugal

Shared accommodation sorted for your first months

One hot staff meal on every shift

Enrolment in the public health system

You start at 1210 net a month. Once you run your station cleanly on your own and pick up a second one, pay moves toward 1390 net, usually inside the first year. The next step from there is demi chef de partie.

The kitchen is a mid-size restaurant operation, hot near the grill and tight on space during the rush. You are on your feet the whole shift and there is real noise and pressure when the dining room fills up. Staff get proper rest days each week and the rota is set in advance.