Main responsibilities
Professional techniques/Production
- Creates and presents the dishes in line with cooking instructions and supervisor's instructions
- Adapts work to fluctuations in level of activity, to special events and particular guests
- Helps receive deliveries and tidies food items according to storage guidelines
- Is responsible for the high standard of dishes prepared
Management and Administration
- Follows the cooking instructions and preparation processes to the letter
- Avoids wasting food items
- Helps with inventories
Hygiene / Personal safety / Environment
- Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
- Respects the instructions and safety guidelines for the equipment used
- Applies the hotel's security regulations (in case of fire etc)
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)