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.
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.