COOK - VICENZA OVEST

The resource will mainly be responsible for: prepare meals daily; follow the instructions in the recipe book responsible with respect to the management of diets based on the different types of intolerances or allergies; handle the warehouse, supplies and kitchen rearrangement activities.

Si requires :

• experience in the kitchen preferably in collective catering , company canteens, tourist villages, commercial restaurants;
• basic knowledge of using the PC;
• knowledge of HACCP standards;
• ambition e passion e curiosity in the restaurant sector;

The ideal profile has: good will , dynamism, attention to detail, ability to work in a team and personal care , in compliance with the hygiene-sanitary regulations.

Work contract from Monday to Friday from 6.00 to 15.00 with lunch break.

Direct hiring.

The hiring process has been defined within the UNI/PdR 125:2022 certification and any reports of violation of the same can be reported at the following link

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Gross annual salary (€)

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