Cook

Responsibilities

• Forecast purchases and orders
• Elaborate menus
• Receive and control goods, including storage in cold rooms or reserves
• Prepare dishes in the kitchen
• Replenish display lines (starters, desserts, etc.)
• Maintain the dining area, tools, and kitchen equipment
• Respect hygiene and safety standards regarding food handling and equipment use

Requirements

• Knowledge of various product ranges, including conservation and stock management
• Strict adherence to hygiene and safety rules
• Ability to work in a team
• Physical and mental stamina
• CAP Cuisine or Professional Title in Cooking
• Good interpersonal skills

Benefits

• 12.30 gross hourly wage
• 10% CET remuneration
• Referral program
• End-of-mission bonuses
• Paid leave
• Health insurance (after 414 hours)
• Provident scheme
• FASTT benefits