Scope
Participate in the organisation of the team's operational work in view of the priorities and the volume of service foreseen, collaborating in the preparation and making of menus and ensuring the quality of all service that goes out to the customer.
Responsabilities and areas of action
- Set up workstations with all needed ingredients and cooking equipment.
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
- Cook food in various utensils or grillers.
- Check food while cooking to stir or turn.
- Ensure great presentation by dressing dishes before they are served.
- Keep a sanitized and orderly environment in the kitchen.
- Ensure all food and other items are stored properly.
- Check the quality of ingredients.
Behavioral Competencies
Business Orientation (Be Efficient) Goal Orientation (Be Efficient) Adaptation to Transformation (Be Agile) Focus on the internal and external customer (Being Passionate) Team-work (Be Collaborative) Resilience (Be Agile) Rigor and Attention to Detail (Be Efficient) Proactivity (Be Efficient) Enviromental and social Consciousness (Be Conscious) Planning and Organization (Be Efficient)
Technical Competencies
Culinary tecnhiques HACCP English