Born around 1982, so there are plenty of topics to discuss with people your age.

You can arrange your days off however you like.

The freezer is on the second floor. You need to put on full protective gear—shoe covers, a hair cover, and a mask (-18°C).

The refrigerated area is in the basement, and you need an access card (0.5°C).

The receiving dock is at the very end (approximately 30°C). The temperature difference between hot and cold areas is significant, so you need to be physically fit.

The morning shift consists of 2 full-time employees and 1 part-time worker.

(The two employees do not get along. A was trained in food and beverage, while B is part of the company family. Family members in each department keep the full-time employees in check.)

B puts pressure on part-time workers, so you need to be able to handle stress.

The preparatory work involves preparing light meals and inspecting ingredients.

The three people on the morning shift may need to handle a crowd of up to 150 people. A and B will both be in the kitchen, while you, as the part-time worker, will be constantly delivering meals in the dining area.

If you are too slow, B will start verbally abusing and rushing you. A "may" come out to help. The main job is "delivering meals." If there are too many customers, one or two part-time workers may be assigned to provide support at noon.

If things are quiet and there is not a single customer, you still have to find something to do.

Regarding pay: They refer to part-time workers as "part-time employees," so you are not a "PT" but a part-time employee.

There is no double pay on national holidays. In the HR department, you are not considered a so-called student worker.

The hourly wage is 130 (you read that correctly—it is below 133) plus a so-called bonus (equivalent to 6 per hour), so your hourly wage is approximately 136 per hour.

The birthday gift is a set of grain powder from a food factory.

You need to have the stamina to run back and forth, tolerate temperature differences between hot and cold areas, and manage approximately 150 seats. The concept of 150:3 is roughly this:

The chairman runs it like a factory: one person is assigned to manage a certain number of square meters, and three people are scheduled for the morning shift.

The restaurant is operated like a factory. Think twice before submitting your application.