Work place : 250  des Saguenéens, Chicoutimi, Québec, G7H 3A4 

Under the responsibility of the Executive Chef, the cook produces the dishes served in the establishment while respecting the quality criteria.

Task description:

• Pay particular attention to allergies and set up according to the menus.
• Take out of refrigerators, freezers and warehouses, the required foods and ensure their freshness and inform their immediate superior.
• Cook meat and fish for main courses.
• Prepare fruits and vegetables for the service and prepare the starches according to the menus.
• Assemble the garnishes and decorations of the plates according to the orders, make a beautiful presentation and respect the required temperatures, all according to established standards.
• Put the mise en place back in the refrigerators, pack, date them.
• Clean and disinfect work surfaces and equipment with appropriate products.

Skills :

• Knowledge of the hotel environment
• Resourceful
• Demonstrates discipline and rigor in the execution of his tasks
• Availability to work flexible hours
• Demonstrate professionalism at all times
• Ability to work in a team
• Skills for collaboration
• Safe and quick judgment
• Versatility
• Sense of initiative

Languages ​​:

• French spoken – High
• Written French – Medium