Pizzaiolo

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€18 to €22 gross per hour, including holiday pay Fixed evenings on Thursday, Friday and Saturday Short shifts from 18:00 to 21:00, sometimes until 22:00 As a Pizzaiolo you work from 22 October to 19 December in a pop-up pizzeria in Amsterdam that makes New York-style pizza, with a crunchy base and sourdough that ferments for 48 hours.

You stretch the dough and top the pizzas, while the restaurant's own pizza baker does the baking.

The chef is Italian and everyone speaks English on the floor.

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