Missions

• Assist the head chef in daily kitchen organization tasks

• Prepare, make and dress dishes.

• Evaluate the quality of basic products.

• Make recipes from technical sheets.

• Check preparations and dishes (taste, quality, presentation…).

• Organize and maintain the workstation and equipment.

• Possess good notions of dietetics.

• Lead his/her brigade

 

Required skills

The position requires the ability to:

• Organize his/her work and that of his/her brigade in compliance with the chef’s instructions.

• Discern flavors and aromas.

• Adapt to technical developments.

• Respect precise methodological processes.

• Strictly apply hygiene rules.

• Demonstrate creativity.

• Respect teamwork.

• Be able to cope with standing, odors, heat.

• Be able to replace the head chef on his/her days off

• Know and know how to implement hygiene and haccp standards

 

Conditions

Position fed, housed.

The activity is carried out alone or as part of a team. It involves prolonged standing, handling loads and frequent exposure to heat and sometimes cold. Working hours are staggered during the day (with or without breaks). The daily rhythm is characterized by alternating periods of sustained activity (“rush hour”) and periods of lesser activity. Sundays and public holidays are working days. The job requires compliance with hygiene and safety standards (handling foodstuffs and specific equipment).
Legal provisions make it compulsory to wear work clothes (jacket, safety shoes, chef’s hat…).

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