Cuisinier

Responsibilities

• Prepare and cook dishes according to technical sheets and specifications
• Ensure preparation of starters, main courses, and side dishes while respecting quality standards
• Control the freshness and quality of received products
• Ensure compliance with hygiene, maintenance, and safety rules in the kitchen
• Manage food stocks and participate in inventories
• Participate in the setup and plating of dishes

Requirements

• Culinary training (CAP, BEP, BP or equivalent) or significant experience in collective or traditional catering
• Autonomous and organized with the ability to manage busy periods
• Strong teamwork and interpersonal skills
• Strict adherence to food hygiene and safety rules (HACCP)

Benefits

• End-of-mission allowances and paid leave in accordance with legislation
• Mutual insurance and contingency coverage according to conditions
• Opportunities for evolution and regular missions based on performance