Purpose of the role
Ensure culinary production and the sending out of dishes during lunch and dinner services, while guaranteeing the general organisation of the kitchen, the control of stock & waste and team cohesion.
1. Lunch and dinner service
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sending out dishes
- Ensure dishes are sent out from the kitchen during lunch and dinner services within a pre-established timing, in line with quality, plating, and temperature standards.
- Guarantee the smooth running of the service.
- Oversee the efficiency of the dishwashing station during service to prevent any bottleneck (rotation of dishware, equipment, and utensils).
- Keep the workstation clean and orderly throughout service and once service has ended (mise en place, cleaning as you go).
- Gather feedback from customers about their experience.
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2. Culinary production, stock and waste management
- Carry out culinary production based on established recipes and technical sheets,
respecting methods and presentation.
- Track the stock of one's own productions in order to avoid waste (FIFO rotation, date management, adjusting quantities produced to actual demand).
- Show creativity in making use of surpluses and reducing waste (reusing trimmings, adjusting portions).
- Respect and apply hygiene standards and traceability (HACCP) at every stage of production and storage.
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3. Maintaining and developing general organisation
- Maintain and improve the general organisation of the kitchen (production plans, mise en place, task scheduling) by challenging existing arrangements.
- Place and follow up on orders with suppliers, ensuring alignment between actual needs, stock levels, and cost.
- Adapt the menu to particular circumstances (weather, events, etc.).
- Check deliveries (quantities, quality, conformity).
- Draft and keep up to date the documents needed to carry out tasks properly (technical sheets, order lists, inventories, checklists, production schedules).
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4. Team contact and cohesion
- Listen to the team to gather their recommendations, remarks, and concerns.
- Take part in training and information-sharing for the staff, thereby supporting their own development within the team.
- Identify and help defuse tensions or conflicts within the team, and inform management accordingly.
- Establish a climate of trust free of gossip, and inform management whenever gossip/rumours are observed.
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5. Upkeep of the space and equipment
- Maintain and care for the workspace, equipment, and kitchen tools (deep cleaning, reporting breakdowns, routine minor maintenance).
- Respect and enforce cleaning and disinfection plans (schedule, products, traceability).
- Regarding the dining room, the cook is not required to carry out the visual upkeep tasks (cleaning lamps and light fixtures, replacing wilted flowers, cleanliness of visible surfaces), but is responsible for verifying that the front-of-house team performs them properly.
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Skills and requirements
- Autonomy and organisational sense.
- Command of culinary techniques and hygiene standards (HACCP), sufficient to be creative with the ingredients available.
- Ability to work under pressure and to coordinate the active stations during service to ensure a smooth rotation.
- Interpersonal, communication, and listening skills for the team dimension as well as for the quality of the customer experience.
- Cost control and a sense for developing the offering based on observations made during the shift.
Pay: €15,21 - €19,08 per hour
Benefits:
- Eco vouchers
- Internet reimbursement
- Uniform provided
Language:
Work Location: In person
