Restaurant Cook

You hold one section, most often grill and fish or the cold starters, from the morning delivery to the last order. The day is checking the fish and the vegetables against the delivery note, breaking down and portioning, writing the day's prep list, cooking to order through the service, and keeping the HACCP temperature log for your fridges. You cost and plate to the head chef's photo card so a dish leaves the pass the same every time, and you hand over a written prep note to the next shift. Split services in summer, one shift in winter.

Finished catering school as a cook, or five years in professional kitchens

At least two years holding a section alone in an a la carte kitchen

Confident with Adriatic fish: filleting, portioning, grill and oven

Knowledge of HACCP and of a temperature log kept by hand

Able to write a prep list and a handover note others can follow

English at B1 for supplier calls and for a guest allergy question

Valid food handling health certificate, renewed by the employer

Net salary from 1188 up to 1310 EUR per month

Permanent contract, twelve months a year, not a summer only job

Two closing days a week in the winter part of the year

Two meals a day from the staff menu and free coffee

Paid overtime per hour in July and August, counted on the clock

Christmas and holiday payment, and a paid course each winter

Knife set, jacket and non slip shoes provided and laundered

The kitchen fills its sous chef place from the sections, and the owner sends one cook a year to a course in Zagreb or Rovinj. A cook who takes over ordering and the cost sheet moves to the top of the range.

A ventilated kitchen with a hood over the grill, air conditioning in the cold section and a separate fish preparation room with its own sink. Jacket, apron, cut resistant glove and non slip shoes are provided.