Cook

Responsibilities

• Prepare and cook dishes according to technical sheets and established menus (cold and hot preparations)
• Ensure packaging, plating, and presentation of preparations
• Control the quality of raw materials and inform the manager of any anomalies
• Respect hygiene and food safety rules (HACCP) and internal procedures
• Manage storage, stock rotation (FIFO), and labeling of goods
• Clean, disinfect, and organize workstations and equipment
• Participate in waste management and sorting according to site instructions
• Participate in the development and monitoring of technical sheets and grammages

Requirements

• Rigorous, organized, and respectful of food hygiene and safety rules
• Experience in collective catering or restaurant service preferred
• Knowledge of basic culinary techniques (cooking, cutting, assembly)
• Mastery of cleaning and disinfection procedures
• Ability to adapt, sense of service, and teamwork skills
• Driver's license (Permis B) is a plus depending on the site

Benefits

• Hourly rate of €12.30
• End-of-mission and paid leave allowances (IFM, CP)
• 10% CET compensation
• Training opportunities in HACCP rules and culinary techniques
• Health insurance (Mutuelle) after 414 hours of work