Secteur: agriculture / agro-alimentaire / environnement
Taille: Plus de 500 employés
Description de l'annonce:
The cook is responsible for managing the kitchen team and organizing work. S/he is responsible for the pace and quality of work, and for managing food stocks.
Main responsibilities are:
· Control, organize and participate in the development of culinary preparations by ensuring their completion and
· Establish, apply, and enforce regulations on hygiene and food safety (HACCP approach, traceability, food
· Control the quantity, quality, and allotment of production
· Supervise the work of kitchen staff to ensure that all protocols and procedures are followed
· Develop or participate in the development of menus by providing advice on diet, nutritional needs, and food
· Ensure that hygiene and sanitary protocols are strictly observed and intervene in any violation of the rules
· Coordinate the repair and maintenance of kitchen equipment
· Ensure cleaning and disinfection of equipment and premises
· Ensure the maintenance and cleaning of the workstation, utensils, equipment, materials
· Apply HACCP standards.
· Ensure and control the management of supply and stocks