COOK (M/F)

COOK (M/F)

Job description:

• Daily recording of used food supplies and served meals, food inventory management

• Helping with organisation of additional services such as catering, receptions, concerts

• Preparing cold and warm food and desserts (daily menu and à la carte)

• Suggesting changes and improvements in the work environment

• Rational use of ingredients, energy and cleaning products and a befitting attitude towards the working means (in accordance with the principle of good administration)

• Stocking the kitchen-the refrigerators with the appropriate min/max supplies and ensuring that they are stocked correctly

• Informing the restaurant manager or director about any malfunctions in the kitchen

• Issuing meals requested by waiting staff, in time and in abidance with the quality standards and regulations

• Following professional innovations and their use

• Helping with the introduction of new staff

• Other tasks and duties as assigned by director or owner

• Keep a sanitized and orderly environment in the kitchen in accordance with the HACCP system

Required competences:

• Ability to work under time pressure

• Attention to detail

• Task and time management

• Positive attitude towards change

• Team work

• Independence and initiative

• Ability to take decisions

• Organisation skills