Commis de Cuisine Polyvalent

Responsibilities

• Perform preliminary culinary preparations: defrosting, cleaning and peeling vegetables, cutting fruit, slicing charcuterie, and reheating
• Develop culinary production techniques including cooking temperatures, modes, cutting, and sauce making
• Ensure cleaning of premises (kitchen, cold rooms) and small equipment
• Monitor the condition of the premises and equipment
• Respect hygiene and safety rules in accordance with HACCP principles

Requirements

• CAP cuisine or multipurpose catering agent qualification
• 1 to 2 years of successful experience in a similar position
• Knowledge of basic cooking techniques
• Ability to prepare mise en place
• Mastery of HACCP standards
• Dynamic, organized, and autonomous nature
• Ability to work in a flexible and adaptive environment
• Team spirit and rigor

Benefits

• 13th month salary and profit sharing
• Opportunities for mobility in France and internationally
• Personalized training via Campus Barrière
• Employee rates for shows and weekends
• Available parking
• Low-cost meals
• Night shift premium

About the Company

Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. Founded in 1912, it is a family business that embodies a unique French art de vivre across its 33 casinos and clubs.