About the job
YOUR MAIN RESPONSIBILITIES WILL INCLUDE…
Preparing culinary dishes under the supervision of the Head Chef while adhering to the group's standards.
Setting up menus, buffets, and dish preparations.
Executing recipes specific to your section (hot, cold, pantry, etc.).
Ensuring customer orders are prepared: cooking, seasoning, plating, and sending dishes to the dining staff for service.
Maintaining quality standards in the kitchen to ensure customer satisfaction: following technical sheets and LQA standards.
Supervising demi-chefs de partie, commis, apprentices, and interns.
Ensuring proper usage and longevity of kitchen equipment: immersion circulators, vario cooking centers, FRIMA ovens, etc.
Organizing and storing products in refrigerators, freezers, and blast chillers.
Maintaining cleanliness of your workspace and environment.
Reporting concisely to your management.
Sorting waste according to current regulations.
Salary: €2,347.68 to €2,426.66 gross monthly based on a 39-hour work week.
Status: Employee
Flexible hours with split shifts, including weekends and holidays.
WORKING AT BARRIÈRE ALSO MEANS…
- Opportunities for mobility within France and internationally.
- A fun and supportive onboarding process until the end of the trial period.
- Personalized training to develop your potential through our Barrière Campus.
- A well-being program to support your mental and physical health.
- Partnership with Blablacar Daily for daily carpooling.
- Discounted membership with a local sports club.
- Dynamic CSE and attractive health insurance.
- Company restaurant.
- Thirteenth month bonus subject to seniority.

