Cuisinier

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

• Experience in professional cooking (restaurant, catering, or collective catering)
• Knowledge of food hygiene rules (HACCP)
• Ability to work in a team and manage priorities
• Speed of execution, rigor, and attention to detail
• Flexibility regarding working hours (evenings and weekends)