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Job Summary: Support food preparation and cooking, maintain kitchen cleanliness and order, and collaborate with the team to meet quality standards. Key Highlights: 1. Actively support food preparation and cooking 2. Maintain kitchen cleanliness and order 3. Collaborate with the team to meet quality and hygiene standards 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, hygiene, and food 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 (have all ingredients prepared and ready 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 kitchen, worktops, equipment, and utensil cleanliness and order \-1\-2\-7\. * Wash dishes, pots, pans, and utensils according to established procedures \-1\-7\. * Clean work surfaces when switching between food items to prevent cross-contamination \-5\. * Ensure kitchen machinery and equipment remain in good working condition \-8\. Stock Management and Storage * Support 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 apply 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 considered advantageous \-4\-8\. Vocational Training (Highly Valued) * Intermediate Vocational Training Certificate 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 Certificate (commonly known as the food handler card), legally mandatory for food-handling jobs \-4\-10\. * Occupational risk prevention training specifically for 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 valued positively, especially in high-end hotels and restaurants or tourist areas \-3\-6\. Experience * Prior experience as a kitchen assistant or commis cook is valued, though not always essential for entry-level positions \-1\-3\-6\. * Some job postings require at least six months or one year of relevant experience. Employment Type: Full-time, Part-time Salary: €2,000.00\-€2,600.00 per month Expected Hours: 40.0 hours per week Benefits: * Flexible working hours * Professional certification training * Intensive summer schedule * Intensive Friday schedule * Training program * Life insurance * Private health insurance * Meal vouchers * Provided uniform Work Location: On-site employment
