Cuisinier

• daily production of recipes and menus while ensuring quality and nutritional balance
• preparation of hot and cold dishes respecting dietary and medical prescriptions
• management of quantities, compliance with measures, and optimization of production costs
• control of deliveries for quality and quantity
• stock and supply management
• strict application of hygiene and food safety standards (HACCP)
• contribution to quality efforts
• participation in establishment events such as themed days and buffets

• CAP Cuisine minimum
• Bac Pro Restauration or equivalent experience
• experience in traditional or collective catering preferred
• experience in collective catering in the health sector is a plus
• solid mastery of culinary techniques
• deep knowledge of HACCP standards
• ability to work effectively in a team
• ability to follow instructions and manage activity peaks professionally
• rigor, organization, and keen sense of detail

experience in collective catering in the health sector

Dependent on experience