Cook

Profile: Qualified cook (CFC) with bistro experience, mastering market cuisine and fresh products. Main missions: Production: Mise en place, cooking, plating and respect for technical sheets. Hygiene: Strict application of HACCP standards and maintenance of the workstation. Management: Reception of goods, stock rotation and fight against waste. Collaboration: Effective teamwork during service and communication with the dining room. Assets: Reactivity and resistance to stress Versatility Immediate availability for split shifts, evenings and weekends. Objective: Join a dynamic brigade to ensure quality service and build customer loyalty.