Working mainly with a la carte like pork, salmon, entrecote, pasta etc but also supplying on the buffe, helping out with lunches. Important also to be working independently on the a la carte. The cook will also work with breakfast from 07.30 in the morning. The candidate can be a non-certified cook, but should be very competent, independant in working and quick. Because of high pressure during lunch, teamwork and communication with other cooks is very important. Good English skills required.