About the Role
Kitchen & Dishwashing
Objective:
Ensure the preparation and service of meals, maintenance of the kitchen and equipment, dishwashing service, while respecting hygiene, safety standards, and internal procedures.
Scope:
Kitchen: preparation, cooking, plating, and serving of dishes according to technical sheets; temperature maintenance; routine post cleaning.
Dishwashing: washing, cleaning, storing of dishes and equipment; waste management.
Requirements:
Compliance with HACCP and PMS, traceability, PPE, and safety instructions.
Qualified, punctual personnel trained in site-specific requirements.
Quality of service: adherence to recipes, cleanliness, speed, and attendance.
Organization:
Hours adapted to the season (l...
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