Mission:
Assist the Chef de Cuisine in order to guarantee a constant quality of work of the whole brigade in the respect of hygiene and safety standards.
- Organizes work and motivates the people around you to give the best of themselves every day
- Creating dishes and menus in consultation with the executive chef
- Quality control
- Place orders and follow up
- Various kitchen work under the guidance of the Chef
- Responsible for the correct and timely prepare and pass on the dishes
- Mise-en-Place, prepare, arrange and garnish of cold and hot dishes.
- Coordination and supervision of the work of the cold kitchen & hot kitchen
- Responsible for the hygienic storage of foods and working tools
- Receives and checks goods order
- Respects safety standards during the work
- You are flexible and work organized.
- Leading cold kitchen with the team
- Full service can organize
- Independently responsible for the Organization of the mise en place
- Responsibility about the service
- Creative thinking and driven develop shared Food passion
- Ambitious, dynamic and driven
