À propos du rôle
Under the responsibility of the Executive Chef, the first cook prepares various dishes that make up the menus of the points of sale, with a view to their consumption.
Job description
Prepare the ingredients necessary for the preparation of the dishes
Set up workstations in anticipation of different services
Prepare, cook and season the dishes according to the standards and standards established by the chef
Make the plate in accordance with the standards
Perform all other tasks necessary for the proper functioning of the kitchen
Maintain work areas and equipment
Exigences
Skills
Attentive to details and quality - Asset
Able to work under pressure - Asset
Knowledge of hygiene and sanitation - Asset
Knowledge of the hotel industry - Asset
Resourceful - Asset
Being physically fit - Asset