Cook

Under the responsibility of the Executive Chef, the cook produces the dishes served in the establishment in accordance with the quality standards.

Job description
Pay particular attention to allergies and set up the menus accordingly.
Take out the required foods from refrigerators, freezers and warehouses and ensure their freshness and inform their immediate supervisor.
Cook meats and fish for main dishes.
Prepare fruits and vegetables for serving and prepare starchy foods according to the menus.
Assemble the garnishes and decorations on the plates in accordance with orders, ensure an aesthetic presentation and respect the required temperatures, in accordance with established standards.
Put the installations back in the refrigerators, wrap them and date them.
Clean and disinfect surfaces and work equipment with the appropriate products.