Tournant Commis 100%

Work on all kitchen stations (Entremetier, Gardemanger, Saucier, Pâtisserie and others depending on operations). Preparation of the daily Mise en Place. Support of the Chef de Partie during service. Independent preparation of simple dishes according to recipes and quality specifications. Plating of food according to the house standards. Control of the freshness and quality of the food used. Compliance with HACCP guidelines as well as hygiene and safety regulations. Professional storage and control of food. Co-responsibility for order and cleanliness in all kitchen areas. Careful handling of machines, equipment and working materials. Support with goods reception, stock management and inventories. Active cooperation with all kitchen and service staff.