Job Summary: Support food preparation and cooking, maintain kitchen cleanliness and order, and collaborate with the team to meet quality standards. Key Responsibilities: 1. Actively assist in food preparation and cooking. 2. Collaborate with the kitchen team to meet quality standards. 3. Maintain cleanliness and order in the kitchen. Job Objective Actively support food preparation and cooking processes, maintain kitchen cleanliness and order, and directly collaborate with the kitchen team to comply with the restaurant's established quality, food hygiene, and safety standards \-1\-7\. Main Duties and Responsibilities A kitchen assistant’s tasks may vary depending on the establishment’s size and cuisine type, but the most common duties are as follows \-2\-10: Ingredient Preparation and Mise en Place * Wash, peel, cut, and portion vegetables, fruits, meats, fish, and other foods \-1\-2\-10\. * Weigh and measure ingredients according to established recipes \-2\-10\. * Perform mise en place (prepare all ingredients before service) \-3\-5\. * Prepare sauces, dressings, and basic preparations following the chef’s instructions \-2\. Supporting the Cook and Kitchen Brigade * Assist in dish preparation under the supervision of the cook or chef \-1\-3\. * Help cooks during peak periods to ensure timely dish delivery \-6\. * Follow the chef’s instructions and anticipate their needs during service \-3\-5\. Cleaning and Maintenance * Maintain cleanliness and order in the kitchen, work surfaces, equipment, and utensils \-1\-2\-7\. * Wash dishes, pots, pans, and utensils according to established procedures \-1\-7\. * Clean work surfaces when switching between different foods to prevent cross-contamination \-5\. * Ensure proper functioning of kitchen machinery and equipment \-8\. Stock Management and Storage * Assist in receiving, storing, and rotating supplies and raw materials \-1\-3\. * Monitor food stock levels and alert when supplies run low \-2\-5\. * Apply the FIFO (First In, First Out) system to ensure product freshness \-6\. * Store food at appropriate temperatures per regulatory requirements \-7\. Regulatory Compliance * Comply with hygiene, food safety, and occupational risk prevention regulations \-1\-2\. * Understand and implement the HACCP (Hazard Analysis and Critical Control Points) system \-6\. * Conduct food temperature checks as required \-7\. Requirements and Qualifications Academic Education * No specific university degree is required for entry-level positions \-2\. * Completion of Compulsory Secondary Education (ESO) is positively valued \-4\-8\. Vocational Training (Highly Valued) * Medium-Level Vocational Training Degree in Cooking and Gastronomy, covering menu development, cooking techniques, and dish presentation \-5\-10\. * Basic Vocational Training Certificate in Cooking and Restaurant Services \-10\. Additional Training (Mandatory or Highly Valued) * Food Handler Certification (commonly known as “food handler card”), legally mandatory for food-handling jobs \-4\-10\. * Occupational risk prevention training specific to kitchen environments. * Knowledge of the HACCP system \-6\. * Specialized courses in culinary techniques, professional cooking, or specializations (e.g., vegan cuisine, pastry, etc.) \-2\. Languages * Proficiency in the local language (Spanish) \-6\. * English proficiency is positively valued, especially in high-end hotels and restaurants or tourist areas \-3\-6\. Experience * Prior experience as a kitchen assistant or commis cook is valued but not always essential for entry-level positions \-1\-3\-6\. * Some job postings require at least six months or one year of experience in similar roles. Employment Type: Full-time, Part-time Salary: €2\.000,00\-€2\.600,00 per hour Expected Hours: 40\.0 hours per week Benefits: * Flexible working hours * Training for professional certifications * Intensive summer schedule * Intensive Friday schedule * Training program * Life insurance * Private health insurance * Meal vouchers * Provided uniform Work Location: On-site employment