Dasar
Cuisinier / Cuisinière (H/F)
Diposting: 25.05.2026
Tanggal penutupan: 09.07.2026
Referensi pekerjaan: 784347404122141491232760
Informasi pekerjaan
Lokasi
brest, France
Perusahaan
JR France
Klien / Pemberi Kerja
Confidential
Referensi pekerjaan
784347404122141491232760
Jenis daftar
Dasar
Izin kerja UE diperlukan
Tidak
Diposting
25.05.2026
Tanggal penutupan
09.07.2026
Deskripsi pekerjaan
Description du poste :
Affecté dans le secteur production du service de la restauration hospitalière de l'HRIA, le cuisinier assure en équipe la confection et la production alimentaire journalière des hospitalisés et du personnel de l'HRIA
- l'entretien des ustensiles et matériels de cuisine la supervision et la participation à la chaîne de constitution des plateaux des hospitalisés mise en œuvre du plan de nettoyage et de désinfection pratique de la restauration différée en liaison froide.
Il agit dans le respect de la méthode HACCP.
Description du profil travail en restauration collective
- travail en liaison froide réfrigérée
- travail aux normes HACCP
Keterampilan
assist customers
check deliveries on receipt
compile cooking recipes
comply with food safety and hygiene
conduct research on food waste prevention
control of expenses
cook dairy products
cook fish
cook meat dishes
cook pastry products
cook sauce products
cook seafood
cook vegetable products
create decorative food displays
design indicators for food waste reduction
develop food waste reduction strategies
ensure cleanliness of food preparation area
execute chilling processes to food products
food waste monitoring systems
handle chemical cleaning agents
handover the food preparation area
identify nutritional properties of food
instruct kitchen personnel
maintain customer service
maintain kitchen equipment at correct temperature
manage staff
manage waste
Molecular Gastronomy
order supplies
perform procurement processes
plan menus
plan shifts of employees
prepare canapés
prepare desserts
prepare flambeed dishes
prepare salad dressings
prepare sandwiches
set prices of menu items
store raw food materials
think creatively about food and beverages
Train Employees
types of whisks
use cooking techniques
use culinary finishing techniques
use food cutting tools
use food preparation techniques
use reheating techniques
use resource-efficient technologies in hospitality
work in a hospitality team