Purpose of the position:
The cook is in charge of the realization of the hot and cold culinary preparations according to the technical cards and the directives of the chef, while respecting the legislation in force in particular as regards food hygiene, HACCP.
Required training and experience:
- Level Bac or more, Diploma of technician in kitchen or restoration
- 3 years experience in a similar position
Tasks
- Prepare food raw materials: wash, peel, cut, cook, etc…
- Produce dishes and recipes from technical sheets and control the sanitary and taste quality of the preparations.
- Assemble and prepare the dishes.
- To carry out the reheating of the dishes cooked in advance.
- Implement new dishes with the Manager, new foodstuffs or manufacturing processes to improve the service.
- Participate in the development of menus
- Maintain, clean and tidy the materials, equipment and premises used
- Apply the techniques and principles of hygiene in collective catering
- Master the techniques of cold and hot cooking (appetizers, salads, etc.)
