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Cuisine

If you are interested in to work in one of our restaurants, do not hesitate to send us your resume

COMMIS

Takes over any work in the kitchen. Helps coordinate and receive commissions. Participates in the preparation (mise en place), cleans vegetables, wash salads, prepares garnishes and so on.

At the end of the service he cleans the equipment and the kitchen.

Depending on his / her abilities and the expiration of time, he / she may be given increased duties.

He may also be a student of a culinary art school in the context of his practice.


Qualifications:

  • love for the work
  • discipline
  • team spirit
  • ability to synchronize and collaborate
  • patience and conscience
  • physical endurance
  • love for cleanliness and order

 

Submit CV

CHEF DE PARTIE

Fully trained cook.

Knows how to manage sauce, meat, fish. He is responsible for baking meat and fish.

He generally knows how to handle his materials (meat, poultry, fish, vegetables, pasta) in any way (cooking, baking, boiling, frying, poached)

He knows of combinations of flavors.


Qualifications:

  • talent in cooking
  • responsibility
  • knowledge transmissibility
  • adaptable to the peculiarities of each business, to different concepts, customer requirements and pace of work
  • love for work
  • autonomy and maintaining the control of his duties
  • to be constantly alert, so that he/she can react to the kitchen and service unexpectedly
  • to administer the emergency situations calmly
  • discipline
  • team spirit
  • ability to synchronize and collaborate
  • patience and conscience
  • physical endurance
  • love for cleanliness and order
  • full knowledge of hygiene rules

 

Submit CV

DEMI CHEF DE PARTIE

Demi Chef de Partie, has successfully passed the Commis position, is also able to manage meat and fish cuts, prepare sauce and help in the patisserie.

It is preferable to have graduated from a cooking school.


Qualifications:

  • adaptable to the peculiarities of each business, to different concepts, customer requirements, pace of work
  • love for work
  • autonomy and maintaining the control of his duties
  • to be constantly alert, so that he/she can react to the kitchen and service unexpected
  • administer the emergency situations calmly
  • discipline
  • team spirit
  • ability to synchronize and collaborate
  • patience and conscience
  • physical endurance
  • love for cleanliness and order

 

Submit CV

SOUS CHEF

Sous Chef, replaces Chef in the absence.

Has years of experience in his field. Knows all the positions. Helps create the menu.

Conducts market research and selects suppliers.

Receives and checks commissions and can manage control by services and healthcare.

 

Qualifications:

  • knowledge of all kitchen facilities
  • methodicality
  • discipline
  • responsibility
  • knowledge transmissibility
  • adaptable to the peculiarities of each business, to different concepts, customer requirements, pace of work
  • love for work
  • autonomy and maintaining the control of his duties
  • to be constantly alert, so that he/she can react to the kitchen and service unexpected
  • administer the emergency situations calmly
  • team spirit
  • ability to synchronize and collaborate
  • patience and conscience
  • physical endurance
  • love for cleanliness and order
  • full knowledge of hygiene rules

 

Submit CV

Patisserie

Every restaurant has a pastry lab. Send us your CV if you want a work in one of them.

COMMIS

Takes over any job. Participates in the preparation (mise en place). At the end of the service he cleans the equipment and the kitchen. Depending on his / her abilities and the end of time he / she can be given increased tasks. He may also be a student of a bakery – confectionery school within his / her practice.

 

Qualifications:

  • Knowledge of the materials and ingredients used to make sweets
  • Craftsmanship
  • Consistency
  • Good sync and collaboration capability
  • Physical endurance
  • Employability, courtesy and friendliness
  • Patience and conscientiousness
  • Love for cleanliness and order

 

Submit CV

CHEF DE PARTIE PATISSIER

Fully educated confectioner with experience and preferably a graduate of Technical Bakery – Confectionery

 

Qualifications:

  • Ability to modulate and determine costs
  • Creativity and aesthetic point of view
  • Knowledge of the materials and ingredients used to make sweets
  • Craftsmanship
  • Ability to calculate the materials and ingredients of its products
  • Adaptable to the specifics of each business, to different concepts, to customer requirements, to the pace of work
  • Consistency
  • Good sync and collaboration capability
  • Physical endurance
  • Employability, courtesy and friendliness
  • Patience and conscientiousness
  • Love for cleanliness and order

 

Submit CV
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