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Reports to: Sous-Chef.
Duties & responsibilities:
Culinary production
- Carry out preliminary preparations.
- Create recipes from technical sheets.
- Create dishes according to the menu and orders.
- Check preparations (tasting, analysis and correction).
- Supply and storage
- Draw up a provisional list of products required for the production.
- Carry out inventories.
- Store foodstuffs according to the methods prescribed in the establishment.
- Receive and check the quantity and quality of deliveries.
Hygiene and safety
- Apply the hygiene and safety rules in force.
- Check the tidying up and storage of products and materials in accordance with the instructions and legislation in force.
- Wear professional clothing in accordance with health and safety legislation.
About you:
- Minimum 2 years relevant experience.
- Awareness of manual handling techniques.
- Experience of kitchen equipment.
- Experience of dangerous equipment such as knives.
Competent level of English spoken and written
