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Job description

    • Prepare, cook and dress all the dishes whether they are intended for the à la carte, buffet menus or banquets, in accordance with the recipes and standards of the hotel.

    • Know perfectly all the dishes of the menu, the daily specials and their compositions.

    • Adhere to kitchen hygiene policies, procedures and service standards.

    • Work cleanly and respect company dress regulations.

    • Perform all other tasks assigned by his immediate superior and necessary for the proper functioning of the company.

Requirements and conditions

    • Previous culinary experience required.

    • Sense of organization and ability to manage priorities.

    • Autonomy and initiative.

    • Flexibility and versatility.

    • Ability to work effectively during peak periods.

    • Stand or walk for an extended period or for a long period of time.

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