CHEF

Description

Job Summary: We are seeking a chef with an FP qualification or experience in collective catering to prepare daily menus, monitor temperatures and food samples, and maintain the kitchen. Key Points: 1. Essential chef role in preparing daily menus 2. Comprehensive pantry management and kitchen maintenance 3. Quality control with temperature records and food sampling Chef with FP qualification – Intermediate Level in Culinary Arts/Hospitality or with experience in collective catering (schools, residential care facilities, youth centers). Working schedule: - Summer: Full-time (to cover vacation period) (one month on morning shift and another on afternoon shift) - December: Covering staff vacations (8:00–14:30 or 15:00–21:30) - Rest of the year: Two weekends per month, alternating, from 9:00 to 20:00; two Mondays per month (one from 8:00 to 14:30 and another from 15:00 to 21:30); substitutions throughout the year (morning shift: 8:00–14:30; afternoon shift: 15:00–21:30). • Cooking (preparing daily menus, breakfasts, lunches (morning shift), snacks, and dinners (afternoon shift)) for approximately 23 children. Menus and technical sheets are already prepared by the Nutritionist. • Temperature recording for refrigerators and freezers. • Food sample control records. • Pantry maintenance and control. • Kitchen cleaning. * Minimum 1 year of experience in collective catering (schools, residential care facilities, youth centers). * Intermediate-Level FP Qualification * Driving license: B * Indefinite-term employment contract * Part-time (60 hours – monthly working hours) * Gross monthly salary ranging from '615' to '1600' * Additional information of interest: Weekend and holiday bonuses.