Cuisine - Collectivité

HOTELIS is the only company specialized in recruitment for Cuisine - Collectivité HOTELIS is the only company specialized in recruitment for the restaurant and hotel industries for stable and temporary positions. HOTELIS is the preferred partner of many high-end hotels, restaurants, catering services (events, stadiums and exhibition centers) and collective restaurant operators. Cuisine - Collectivité Client description Eldora SA is one of the leading collective restaurateurs in Switzerland, responsible for the daily management of more than 290 restaurants, divided into 3 areas of activity: business, education and health. The service spirit of its employees, the very high quality of its culinary services and the personalized catering solutions it offers to its clients contribute to its image of excellence. Every day, Eldora SA prepares and serves more than 60,000 meals. The company's headquarters is located in Rolle (VD). We are today mandated by our client, the company Eldora SA, leader in collective restaurants in French-speaking Switzerland for the recruitment of: Cuisinier - Collectivité Job description As part of this 100% Second de cuisine function, you work within an EMS and under the authority of the Restaurant Manager / Chef de cuisine. True operational relay of the kitchen, you actively participate in the daily organization of production and the smooth running of services served to residents, establishment staff and families and relatives. You are in charge of preparing cold and hot dishes, carrying out cooking and dressing and sending meals while respecting the defined quality standards. You contribute to ensuring a neat presentation, impeccable regularity of preparations and execution adapted to the specific needs of a medico-social establishment. You ensure the rigorous application of hygiene, food safety and traceability standards, while maintaining a clean, structured and compliant work environment with the requirements of the sector. You are also attentive to the specific needs of residents, particularly in terms of modified textures, specific diets and services adapted to an EMS population, in order to guarantee meals that are both safe, balanced and enjoyable. As the right-hand man of the Chef de cuisine, you are called upon to ensure the continuity of activity in his absence, in particular during his vacations. You participate in the coordination of the kitchen team, the distribution of tasks and the monitoring of production priorities, while maintaining fluid communication with other stakeholders in the establishment in an interdisciplinary spirit. You use the necessary computer tools to monitor kitchen activities, daily organization and administrative management related to production. You finally contribute to maintaining a professional, efficient and service-oriented work atmosphere, in a structure that serves around 150 covers per day with a morning or afternoon schedule, as well as one weekend out of three worked. Sought profile You hold a CAP / Bac Pro Cuisine or CFC cook certificate and have confirmed experience in collective cuisine. You master culinary techniques, production volumes as well as specificities related to modified textures and adapted diets. Autonomous and rigorous, you are able to replace the Chef in his absence, organize production and guarantee respect for HACCP standards. At ease with computer tools, you demonstrate an excellent sense of service, a good team spirit and fluid communication in a demanding environment. jpida3a8143jm jpit0626jm jpiy26jm