Cook

You prepare and cook to the menu and the recipe cards, take the raw material in and check it against the delivery note, portion it and label it with the date. During service you work one section, plate to the picture on the card and keep the pass moving with the waiting staff. You record fridge and cooking temperatures on the control sheet and follow the hygiene plan. At the end of the shift you clean the section, rotate the stock and write the order for the next day. The roster is five days, mostly 07:00 to 15:30 or 13:00 to 21:30.

Vocational training as a cook or at least two years in a kitchen

Working to a recipe card and holding the portion weight

Confidence on one section during a busy service

A valid health certificate for food handling

Knowledge of allergens and of the hygiene control plan

Willingness to work weekends and public holidays by roster

Functional English for the menu, allergens and the service team

Net salary from 1000 up to 1140 EUR per month

Permanent contract and health insurance from the first day

Evening hours, weekends and public holidays paid at the statutory rate

Two free meals during every shift and staff rates at the spa

28 calendar days of paid annual leave

Uniform laundered by the house and non slip shoes provided

Paid courses on new menu techniques twice a year

Cooks who run a section without supervision take charge of the buffet line and then of a shift. The house sends its cooks to the national qualification examination at its own cost.

A warm kitchen with extraction over the ranges and a separate cold section. Non slip shoes, an apron and a cap are provided, and the section has rubber mats and adjustable benches.