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 (l...