The candidate will ensure the smooth running of the kitchen operations during brunch. He will plan, organize, direct and control in collaboration with the chief responsible for the brunch service, involved directly in daily operations. Through his leadership qualities, he will develop and maintain the team spirit and create a strong sense of belonging.
Essential job functions:
Performs daily inspection of the kitchen and its parameters;
Ensures customer satisfaction by the speed of the service and the quality of the dishes presented;
Acts as a trainer with members of the brigade;
Communicates and collaborates with the dining room management team to ensure the overall smooth running of the service;
Ensure the application of standards of hygiene, sanitation, health and safety at work.
Perform any other task deemed essential for the proper functioning of the kitchen.
Qualifications and skills required:
DEP in institutional cuisine;
1 to 3 years of lunch experience, ideally in a high volume context;
Strong interest in teamwork;
Ability to react well under pressure;
Sense of superior organization