Employé de restauration

Responsibilities

• Prepare and assemble dishes according to technical sheets and instructions
• Package and distribute meals (self-service, trays, or internal delivery)
• Perform dishwashing and cleaning of utensils, equipment, and workspaces
• Monitor stocks and report supply needs
• Respect hygiene, temperature, and food traceability rules
• Participate in setting up and tidying dining areas

Requirements

• Experience in collective catering, cooking, or dishwashing preferred
• Strict respect for hygiene and food safety rules (HACCP knowledge appreciated)
• Punctual, organized, reactive, and autonomous
• Ability to work in a team and adapt to service variations

Benefits

• Paid CET (Compte Épargne Temps) at 10%
• Access to interim benefits (end-of-mission indemnity, paid leave, mutual insurance)
• Possibility of long-term missions based on performance