François Gisel

• Receipt of goods, control of the quantity and quality of products, storage in cold room and in reserve.
• Compliance with hygiene and food safety standards in the kitchen.
• Maintenance of kitchen equipment and materials.

• Receipt of goods, control of the quantity and quality of products, storage in cold room and in reserve.
• Compliance with hygiene and food safety standards in the kitchen.
• Maintenance of kitchen equipment and materials.

• Fast and efficient execution of assigned tasks.
• Completion of the tasks entrusted by following the procedures and instructions given.
• Maintaining order and cleanliness in the workspace.
• Efficient time management to complete all tasks on time.
• Management of emergency situations with calm and composure.
• Participation in team projects, demonstrating an ability to work collaboratively and effectively.

.Control and storage of goods

.Garnish setup

.Cooking meats to order

.Plating

.Monitoring H.A.C.C.P hygiene