Cook

Responsibilities

• Prepare and plate dishes according to technical sheets and establishment standards
• Set up workstations (cold and hot preparations) and manage food storage
• Cook, assemble, and present dishes while respecting deadlines and HACCP hygiene rules
• Control product quality and report any non-compliance to the manager
• Participate in the cleaning and maintenance of the workstation and equipment
• Respect safety rules and contribute to the organization of the kitchen
• Work in a team and adapt to service variations (prep, service, dishwashing)

Requirements

• Minimum 2 years of experience in professional cooking (restaurant, collective catering, or catering)
• Diploma in cooking (CAP - Bac Pro type)
• Knowledge of food hygiene rules (HACCP) and strict respect for procedures
• Ability to work in a team, organizational skills, and priority management
• Speed of execution, rigor, and attention to detail
• Creativity in the kitchen

Benefits

• 12.30 € gross hourly wage
• 10% CET compensation
• End-of-mission indemnity and paid leave
• Access to mutual insurance and contingency planning after 414 hours of mission