Missions

• Preparing, making and serving dishes.

• Assess the quality of basic products.

• Prepares recipes based on technical data sheets.

• Checks preparations and dishes (taste, quality, presentation, etc.).

• Organise and maintain the workstation and equipment.

• Have a knowledge of dietetics.

• Manage a small team.

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Skills required

The job requires the ability to :

• Organise your work rationally.

• Discern flavours and aromas.

• Adapt to technical developments.

• Follow precise methodological processes.

• Strictly apply hygiene rules.

• Demonstrate creativity.

• Respect teamwork and the instructions set by the head chef.

• Withstand standing, smells and heat.

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Conditions

To be filled from the end of November to the beginning of May.

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

The work 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 characterised by alternating periods of sustained activity (“bursts of activity”) 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 requirements make it compulsory to wear working clothes (jacket, safety shoes, chef’s hat, etc.).