Employé de restauration

Responsibilities

• Plan meals and manage supply orders to limit waste
• Receive and control food product stocks
• Participate in basic culinary techniques while respecting hygiene rules
• Apply sanitary control plan and quality management procedures
• Respect manufacturing and delivery deadlines
• Ensure meal service following good hygiene practices
• Clean and disinfect premises and equipment

Requirements

• Knowledge of basic culinary techniques (cooking, cutting, assembly)
• Knowledge of food hygiene rules and procedures
• Mastery of cleaning and disinfection procedures
• Knowledge of service techniques tailored to the target audience
• Knowledge of proper manual handling and maintenance postures

Benefits

• Transportation bonus
• End-of-mission indemnity
• Paid leave indemnity
• Health insurance (after 414 hours)
• Provident scheme