Jobs in Portugal, in English.
12,000+ live jobsFirst-class Cook (m/f/x) in Portugal
On-site in Viana do Castelo·Added today (last checked 30 Oct)
Our summary
- Work mode
- On-site, Viana do Castelo
- Contract
- Temporary
Skills
Randstad Portugal is hiring for this role in several places. This vacancy is in Portugal.
This job advert was originally written in Portuguese.
Requirements
What we're looking for
skills
Professional experience in similar roles. 4 or 5-star hotels or high-end restaurants (preferred);
Secondary Education and/or Professional Course in Hospitality/F&B/Kitchen or adapted to the role;
Passion for service and strong customer orientation;
Professional posture;
Good organizational skills and attention to detail;
Ability to work both autonomously and in a team;
Ability to handle and manage stressful situations and work under pressure;
Schedule flexibility;
Knowledge of HACCP hygiene and safety standards;
Ability to lead the Station (Fogão).
Pay & benefits
What you'll get
main benefits
Possibility of integration into the company.
Salary compatible with the role and experience.
Randstad's mission is to become the most equitable and specialized talent company worldwide and, therefore, we reiterate that we welcome people with the most diverse abilities and experiences. We are committed to ensuring that our recruitment and hiring process meets the needs of all people.
We care about equal opportunity, regardless of ethnicity, color, religion, sex, sexual orientation, gender identity, nationality, age, genetic information, disability, or any other status protected by law.
If you require any adaptation to make your application or interview more comfortable, please do not hesitate to inform our recruitment consultants.
The role
Randstad is recruiting a first-class cook for a prestigious 4* hotel located in Viana do Castelo.
What you'll do
key responsibilities
As a First-class Cook, you will be responsible for ensuring excellence in kitchen service, guaranteeing gastronomic quality and team efficiency.
Operational Management and Preparation
Preparation and cooking: Plan and execute "mise-en-place" and the preparation of dishes (starters, main courses, and desserts) according to established technical sheets.
Quality control: Ensure that all dishes leave the kitchen with the required standard of presentation, flavor, and temperature.
Stock management: Control inventory, collaborate on the preparation of orders, and ensure correct product rotation (FIFO method).Leadership and Organization
Team supervision: Guide and support the work of 2nd-class Cooks, 3rd-class Cooks, and Kitchen Assistants, promoting a productive work environment.
Service management: Coordinate the pace of order output during service (the "pass"), ensuring fluidity between the kitchen and the dining room.Hygiene and Food Safety
HACCP Standards: Ensure strict compliance with all food hygiene and safety (HACCP) and occupational safety standards.
Maintenance: Ensure the correct cleaning and conservation of equipment, utensils, and workspaces.
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