COOK

Description

Job Summary: We are seeking a cook to manage kitchen services, prepare dishes, organize orders, coordinate the team, and ensure quality. Key Responsibilities: 1. Comprehensive management of kitchen services and dish preparation. 2. Coordination and supervision of the kitchen assistant. 3. Planning, purchase control, and kitchen maintenance. A company in Matadepera is looking for a cook for weekends, responsible for managing kitchen services, preparing dishes, and organizing orders. Tasks to be performed: \- Service Management and Execution: designing menus and daily meal plans; cooking and preparing hot dishes, stews, meats, fish, rice dishes, and grilled items scheduled for daily service. \- Order Management: executing and plating customer orders in an organized manner as tickets arrive from the dining area, ensuring timely and hot delivery. \- Assistant Supervision: coordinating and directing support tasks assigned to the kitchen assistant (e.g., cold kitchen preparations or desserts) to ensure smooth service flow. \- Planning, Purchasing, and Stock Control: pre-production planning of stocks such as broths, base sauces, or pre-cooked items required before opening to the public. Supplier and order management including daily stock review in storage rooms, forecasting needs, and compiling or proposing the supplier or establishment owner’s order list. Goods receipt: verifying the quality, quantity, and proper condition of fresh and frozen food items entering the kitchen. \- Kitchen Maintenance: ensuring that machinery, stoves, grills, and cutting tools are cleaned and maintained in optimal condition at the end of each work shift. * Minimum 12 months’ experience. Minimum prior experience as a cook in restaurants with comparable workload (set menus and à la carte). Proficiency across all stations: ability to manage both hot line (hot station) and cold kitchen, if required by service. Cooking techniques: mastery of doneness levels for meats, fish, rice dishes, and preparation of stocks and base sauces. Service management. Ability to organize the sequence of dish delivery. * Competencies / Knowledge: Food Handler’s Certificate. Academic training is desirable: Vocational Training (FP) in Culinary Arts and Gastronomy, Restaurant Services, or equivalent hospitality courses. Organization and leadership: ability to coordinate the kitchen assistant, delegate tasks, and maintain order. Agility and problem-solving. Stress resistance. Rigorous cleanliness. * Indefinite-term employment contract * Part-time (17 hours per week) * Gross monthly salary: 758 * Additional relevant information: Weekend schedule (17.5 hours/week) with gross monthly salary of €884.91 paid in 12 installments. Schedule: Saturdays from 9–16h and 19:30–23h / Sundays from 9–16h