1st Cook

Under the responsibility of the Executive Chef, the first cook prepares the various dishes that make up the menus of the points of sale, with a view to their consumption.

• ·       Preparing the ingredients necessary for the preparation of the dishes

• ·       Set up workstations in anticipation of the various services

• ·       Prepare, cook and season the dishes in accordance with the norms and standards established by the chef

• ·       Assemble the plate in accordance with the standards

• ·       Performs all other tasks necessary for the proper functioning of the kitchen

• ·       Maintain work areas and equipment

·       Skills :

• ·       Attention to detail and quality

• ·       Able to work under pressure

• ·       Knowledge of hygiene and sanitation

• ·       Knowledge of the hotel industry

• ·       Resourceful

• ·       Be in good physical shape