Cook

Responsibilities

• Prepare and cook hot and cold dishes according to established menus and technical sheets
• Respect portion sizes, hygiene rules, and HACCP procedures
• Organize and plan preparations respecting service deadlines and rhythms
• Receive, control, label, and store food items following FIFO and temperature rules
• Maintain and clean the workstation, equipment, and kitchen tools
• Coordinate with the production team and floor staff to ensure quality and service
• Participate in developing simple recipes and proposing improvements

Requirements

• Experience in collective catering, corporate catering, or traditional catering
• Knowledge and application of food hygiene and safety rules (HACCP)
• Ability to work in a team, with rigor, organization, and autonomy
• Adaptability to volume variations and scheduling constraints
• Driver's license and vehicle preferred depending on site location