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MISSIONS: assist the Chef de Cuisine and the Chefs de Partie in the preparation of dishes, peeling, washing, cutting and preparing vegetables, fruits, meats and fish, make basic toppings, sauces and preparations, participate in the dressing and sending of dishes, supply workstations, receive and store deliveries, control the freshness of products and contribute to the management of stocks. Strictly apply HACCP hygiene and food safety standards, clean and disinfect equipment, worktops and premises, ensure proper preservation of food and report anomalies.
Candidate profile
PROFILE: candidate at least 23 years old, holder of a training in cooking or hospitality, ideally CAP Cuisine, or with equivalent experience. Highly motivated and passionate beginners can be considered. A year of experience in professional cooking is an advantage. Knowledge of basic culinary techniques, HACCP standards and professional equipment. Qualities: rigor, speed, organization, punctuality, cleanliness, team spirit, discretion and ability to work under pressure.
HOURS: work on break, in the evenings, weekends and holidays, with a service start announced from 4:30 pm until closing. Remuneration according to profile.
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Taf4All only lists job offers published by third parties. We are not the employer, we do not conduct these recruitments, and we cannot guarantee what happens once you make contact — you deal directly with the person or company behind the offer, at your own risk.
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