Cook/Pastry Chef

The production professional carries out the operations, related to the department in which he evolves, which are entrusted to him, and this, with a constant concern for the respect of the established standards with regard to the quality, the recipes and presentation of products and measures of hygiene, health and safety at work. He also participates in various tasks related to the smooth running of business, such as housekeeping and the assembly of food products. 

Main tasks:

Becomes aware of the orders to be completed and organizes his work depending on the department in which he is located

• Ensures completion of all requested production at the appropriate time
• Plans and organizes the raw material reserves required for their workstation
• Operates and maintains equipment safely
• Maintains cleanliness of counter and work area including production, diving, storage, equipment and dishes