Culinary production
- Ensure the autonomous management of a workstation (hot, cold depending on assignment)
- Mastering the preparation and execution of dishes perfectly, in accordance with technical sheets
- Ensuring consistent quality suitable for a brasserie offering: taste, cooking, presentation, and regularity
2. Service Organisation
- Effectively managing the timing of supported services
- Coordinate with other departments to ensure smooth service delivery.
- Ensuring fast, accurate and consistent dispatch, even during peak periods
3. Operational Oversight
- Supervise, train and support clerks and apprentices
- Ensure standards are adhered to and technical actions are corrected
- Organise the task distribution according to the department's priorities
4. Hygiene and safety
- Strictly apply and enforce HACCP standards
- Check the cleanliness of the workstation, equipment, and storage areas
- Ensure the proper preservation of foodstuffs
5. Stock management
- Keep a strict track of your stock.
- Anticipating needs and escalating orders
- Limiting losses in a high staff turnover environment
Work environment
- Type of establishment brasserie with a structured and volume-oriented kitchen
- Average capacity: 100 to 150 covers at lunchtime / around 100 covers in the evening
- Service interruption
- Activity Seasonal (May to September) with marked peaks of intensity
