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Cook/Pastry Chef
4 months ago
The production professional carries out the operations, related to the department in which he evolves, which are entrusted to him, and this, with a constant concern for the respect of the established standards with regard to the quality, the recipes and presentation of products and measures of hygiene, health and safety at work. He also participates in various tasks related to the smooth running of business, such as housekeeping and the assembly of food products.
Main tasks:
Becomes aware of the orders to be completed and organizes his work depending on the department in which he is located
- Ensures completion of all requested production at the appropriate time
- Plans and organizes the raw material reserves required for their workstation
- Operates and maintains equipment safely
- Maintains cleanliness of counter and work area including production, diving, storage, equipment and dishes
- Participates in the assembly and packaging of food products
- Assists in training new employees
- Prepares various foods:
- Prepares raw food (fruits, vegetables, meats, breads)
- Performs cooking operations, assembly and decoration of parts;
- Makes pasta, creams, toppings, entremets and others according to recipes and manufacturing methods established not PM
- Assembles dishes or desserts from different food processing departments
- Prepares various mixtures (bases of toppings, mounted creams, sauces, mayonnaise)
- Ensures the rotation of stocks of raw materials
- Applies the quality, hygiene, health and safety standards established by Première Moisson
Skills sought:
- Training: DEP in pastry or cooking or equivalent training (Experience may compensate for training)
- Minimum 2 to 4 years of work experience
- Mastery of cooking and/or pastry manufacturing techniques
- Ability to execute direction from immediate supervisor
- Methodical, flexible person, focused on product quality, results and teamwork