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Automatically translated from French. View the original offer
A. Organization and supervision of production Participate in daily and weekly production planning based on site orders and needs. Divide tasks between different kitchen teams. Supervise culinary preparations and ensure compliance with technical specifications, weights and standardized recipes. Ensure compliance with the deadlines for preparation, packaging and provision of meals. Control the taste, visual and quantitative quality of preparations. Anticipate operational constraints and propose solutions to ensure production continuity. B. Management and supervision of teams To supervise, accompany and supervise cooks, clerks and kitchen assistants. Ensure the proper distribution of workload and productivity of teams.
Participate in the integration, training and development of staff skills. Enforce instructions, schedules, rules of discipline and internal procedures. Foster an organized, collaborative and respectful work environment. Go back to the Chef Cook any operational or managerial difficulty. C. Hygiene, quality and food safety Ensure the rigorous application of good hygiene practices and HACCP principles. Ensure compliance with QHSE procedures and applicable requirements of the food safety management system, including ISO 22000. Check the cleanliness of premises, equipment, materials and workstations. Monitor compliance with cooking, cooling, storage and distribution temperatures. Ensure product traceability and compliance with the rules of storage, rotation and management of allergens. Identify and report non-conformities and contribute to the implementation of corrective actions. D. Inventory management and cost control Participate in the assessment of raw material needs according to production volumes. Control the quantities used and limit losses, food waste and overconsumption. Ensure compliance with material ratios and production costs. Work with the storekeeper and relevant services to ensure product availability. Participate in the monitoring of inventories and stock movements. Ensure proper use of equipment and reduction of unnecessary consumption. E. Reporting and continuous improvement Daily monitoring of production volumes and operational incidents. Report deviations in quality, performance and consumption. Propose actions to improve the working methods and organization of the kitchen. Participate in production meetings, internal audits and continuous improvement processes. Contribute to the standardization of culinary practices within the Group.
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