
Functions
- Daily mise en place
- Maintain the neatness and cleanliness of the kitchen at all times
- Ensure that the food standards stipulated on the menu are kept
- To prepare, cook and present food quickly and efficiently
- To prepare all the menus for events
- Train and keep the team motivated in order to ensure a perfect preparation and an optimal time service
- Ensure the correct level of temperature for fresh, frozen and dried food in the store room
- Supervise the maintenance and use of machinery
- Pricing
- Orders
- Collaborate in the training of the members of your team
- Collaborate in the creation of new dishes
Requirements
- Academic training in cuisine
- Knowledge of ACCPP
- Experience of minimum 2 years
- Schedule flexibility
To be valued
- Sushi knowledge is an advantage
- Other languages, like French, German, Russian, Arabic, etc.