Offer published on Feb 06
Under the supervision of the Executive Chef and/or the head of the department, the candidate will have the following tasks: setting up meals, buffets and breakfasts, cold and hot, preparing orders, assembling and decorating food plates, reception and packaging of goods, cleaning of the kitchen, maintenance of equipment and performing all other tasks related to the proper functioning of the company.
40 hours/week position from Monday to Friday.
Hours: 6:00 a.m. to 2:30 p.m.
Advantages: Free lunch, dynamic team, apron and knives, insurance, leave between December 25 and the beginning of January and two weeks during summer.
Our customers particularly appreciate us for our outstanding service and for the quality of the food we serve, so you need to be conscientious, diligent and motivated. In addition, you are punctual, versatile, responsible, resourceful, with initiative and leadership. Good knowledge of the basics of cooking and at least one year of experience in the field. Experience in catering or large volume production is an asset.
French spoken and written, English spoken