Demi Chef Departie (Cold Kitchen)

Professional techniques / Production

. Creates and presents the dishes in line with cooking instructions and supervisor's instructions

. Adapts work to fluctuations in level of activity, to special events and particular guests

. Helps receive deliveries and tidies food items according to storage guidelines

. Is responsible for the high standard of dishes prepared

Management and administration

. Follows the cooking instructions and preparation processes to the letter

. Avoids wasting food items

. Helps with inventories

Hygiene / Personal safety / Environment

. Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations

. Respects the instructions and safety guidelines for the equipment used

. Applies the hotel's security regulations (in case of fire etc)

. Respects the hotel's commitments to the Environment Charter (saving energy, recycling, sorting waste etc)

Vocational diploma in food & beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations

. Competitive salary & service charge

. 12 annual leaves per year

. Working 9 hours per day, 5 days per week

. Social insurance, medical insurance, unemployment insurance

. 24/7 health care and accident insurance during the term of labour contract

. Annual staff outing

. Accor Training & Career Development