Line Cook (Commis de Cuisine)

Most of your day is prep. You wash and peel vegetables, portion fish and meat, and keep the cold station stocked before service. During the rush you work one section of the line, send plates on the pass, and wipe down between orders so the chef de partie can keep up. You run the combi oven and the salamander, and you clean the gear at the end of the night. Split shifts are normal here, roughly 9 to 15 then 18 to 23, with two days off that rotate. Weekends are the busy part, so expect to be on for Friday and Saturday.

Comfortable on your feet for long shifts in a hot kitchen

Basic knife work and clean prep habits

Knows how to keep a station tidy under pressure

Follows food safety and HACCP basics

Functional French or English to take instructions on the line

Relocation help and a room in shared housing for the first months

Staff meals on every shift

Health cover under the French régime général

Support with the paperwork to get you set up in Nice

You come in as commis and learn each station from prep to plating. Once you hold your own on the line, you move up to demi chef de partie, and pay rises with the new role. The kitchen promotes from the inside, so the path is real if you show up and learn fast.

It is a busy à la carte kitchen close to the seafront, hot near the stoves and tight on space during service. The team is small and you work shoulder to shoulder, so a steady head matters more than speed at the start. Summer is the heavy stretch with longer evenings and full covers.