Employé de restauration

Responsibilities

• Prepare and assemble simple dishes and side dishes according to technical sheets and weights
• Set up workstations, buffets, and trays while respecting food hygiene and safety rules (HACCP)
• Ensure portion control
• Participate in service and plating when necessary, maintaining neat presentation
• Clean, disinfect, and store equipment and workstations at the end of service
• Receive and check deliveries (quality, quantity, expiration dates) and ensure appropriate storage
• Manage stocks of common food items, identify needs, and report shortages to the manager

Requirements

• Rigorous, organized, and respectful of HACCP hygiene rules
• Experience in collective catering, fast food, or cooking is appreciated
• Good presentation, sense of service, and interpersonal skills
• Ability to work in a team, autonomy, and punctuality
• Driver's license (Permis B) is appreciated but not mandatory

Benefits

• Partial coverage of meals
• Mutual insurance after 410 hours of effective work
• Support from our teams and rapid onboarding
• End-of-mission and paid leave allowances