Cook, Fine Dining (M/F/X)

• main benefits

  
  
  • Direct contract with the client;
  
  
  • Gross base salary of 1500€;
  
  
  • Meal allowance: 130€ per month;
  
  
  • Possibility of enjoying holidays during festive periods (Easter, Christmas, and part of August);
  
  
  
  

  Schedules

  
  
  
  
  • Thu and Fri - 3pm to 12am (with a 1h break for dinner)
  
  
  • Fri and Sat - 12pm to 3pm and 7pm to 12am
  
  
  • Sunday - 9am to 6pm (with a 1h break for lunch)
  
  
  • Fixed days off on Monday and Tuesday.
  
  
  
  

  #RestauraçãoPT

  
  

  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.

Does a passion for haute cuisine and absolute respect for excellence products run through your veins? Do you have experience in kitchens where rigor and detail are the main course? This could be your new challenge!

Our client is a renowned fine dining restaurant, awarded with a Michelin Star, which celebrates sustainability and authentic flavors. The project values internal talent, offering contractual stability and an attractive salary if you meet the indicated characteristics and share this vision of excellence.

• key responsibilities

  
  
  • Preparation of mise en place according to the restaurant's rigorous quality standards;
  
  
  • Food preparation and plating with extreme attention to detail and technical precision;
  
  
  • Ensuring strict compliance with food hygiene and safety standards (HACCP);
  
  
  • Active collaboration with the team to ensure fluid, organized, and excellent service.