Missions

• 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 notions of dietetics.

• Lead a small team

Required skills

The position requires the ability to:

• Rational organization of work.

• Discern flavors and aromas.

• Adapt to technical developments.

• Respect precise methodological processes.

• Strictly apply hygiene rules.

• Be creative.

• Respect teamwork, and instructions defined by the head chef

• Cope with standing, odors, heat.

Conditions

Position with board and lodging. To be filled from the end of November to the beginning of May.

Compensation according to experience between €1700 and €1900 net.

The activity is carried out alone or as part of a team. It involves standing for long periods, 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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