Restaurant Cook

You run your section through service: preparing the mise en place in the morning, cooking to order at the pass and plating to the photograph on the board. You take deliveries, check the temperature and the date on every item and write it into the HACCP sheet. Stock is rotated first in first out and the fridge is checked twice a shift. After service you clean the section, label what is kept and hand the list to the head cook. Shifts are 08:00-16:00 and 14:00-22:00.

Catering school or three years on a hot section

Cooking to order at a pass during a full service

Knife work, stocks, sauces and portion control

Keeping HACCP records and temperature logs

A calm manner when the kitchen is under pressure

Willing to work evenings, weekends and holidays

English at B1 for suppliers and for the menu

Net salary from 852 up to 1022 EUR per month

Permanent contract with full insurance

A staff meal on every shift

Supplement for evening and holiday work

The shift plan issued a month ahead

Paid HACCP training and a medical certificate

Kitchen whites laundered by the house

Cooks who hold the section through a season move to sous chef, and the house pays for a stage in a partner kitchen once a year.

A kitchen with extraction over the range, air conditioning in the preparation room and a walk in fridge. Kitchen whites, an apron, gloves and non slip shoes are supplied by the house.