Chef / Cook

Job description

Key tasks

Overview of duties
• Contributes to guest satisfaction:
• by preparing ''hot'' and/or ''cold'' dishes in line with the concept procedures and the supervisor's instructions
• by helping deliver the dishes
• by respecting the food health and safety standards and procedures
• Contributes to the appropriate management of raw materials

Professional techniques / Production
• Creates and presents the dishes in line with technical guidelines and the supervisor's instructions
• Adapts work to fluctuations in volume of guests, to special events and particular guests
• Helps receive deliveries and tidies food items according to the storage guidelines
• Guarantees the high standard of the dishes prepared

Management and administration
• Follows the technical guidelines and preparation processes to the letter, avoiding all waste
• Manages inventories and orders for food products, adapting stocks to variations in consumption
• Manages kitchen appliances
• Is in charge of calculating cooking ratios

Hygiene / Personal safety / Environment
• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc) and meets environmental commitments.

Ibis and its people

Simplicity, Modernity, Well-being

Acteurs, the Ibis staff training and professional development programme , enables staff to:
- become more professional by acquiring new skills,
- learn a second profession,
- be more independent in guest relations,
- receive recognition for their skills

Desired profile

Skills

Level of Education Associate
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)