The chef will be responsible for the complete management of the kitchen and must ensure the quality, consistency, and organization of culinary operations.
Prepare and supervise the production of dishes. Manage inventory and regularly check quantities. Place orders and ensure good cost control. Maintain hygiene and sanitation standards (MAPAQ). Organize work in the kitchen and ensure smooth service flow. Participate in the development or improvement of the menu (as needed).
Significant experience in the kitchen (position of chef or sous-chef). Good organizational and inventory management skills. Autonomy, leadership, and a sense of responsibility. Ability to work under pressure. Passion for cooking and quality work.
Chef in Restaurant L'Apéro
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