Job :
Kitchen & Dishwashing
Objective:
Ensure the preparation and service of meals, maintenance of the kitchen and equipment, dishwashing service, while respecting hygiene, safety standards, and internal procedures.
Scope:
Kitchen: preparation, cooking, plating, and serving of dishes according to technical sheets; temperature maintenance; routine post cleaning.
Dishwashing: washing, cleaning, storing of dishes and equipment; waste management.
Requirements:
Compliance with HACCP and PMS, traceability, PPE, and safety instructions.
Qualified, punctual personnel trained in site-specific requirements.
Quality of service: adherence to recipes, cleanliness, speed, and attendance.
Organization:
Hours adapted to the season (low/high).
Operational manager assigned and service continuity ensured.
Staffing adapted to service volume with a forecast schedule provided.
Equipment & Supplies:
Provided by the company: kitchen, dishwashing facilities, food, and cleaning products.
Provided by the provider: uniforms and PPE.
Deliverables:
Traceability sheets, maintenance logs, incident reports, attendance sheets.
Compliance with performance criteria: hygiene >95%, client satisfaction, deadlines, and cleanliness.
Regular audits and follow-up meetings with jointly signed minutes; corrective actions possible.
Required profile :
Training & Skills:
Proven experience in kitchen and/or dishwashing in a professional environment.
Proficiency in preparation, cooking, plating, and food hygiene techniques (HACCP).
Knowledge of safety procedures and use of PPE.
Personal Qualities:
Rigor and organizational skills.
Speed and efficiency in work.
Service-oriented and team spirit.
Punctuality and reliability.
Other Criteria:
Ability to adapt to different service volumes (low/high season).
Constant attention to cleanliness and quality.
Ability to follow instructions and collaborate with the site manager.