Preparing dishes according to hotel recipes and standards

Preparing ingredients and organizing the workstation

Ensuring a high level of presentation (plating)

Maintaining hygiene and cleanliness in the kitchen area

Compliance with food safety regulations (HACCP)

Collaborating with the team to efficiently organize the workflow

Checking the quality of ingredients and reporting any non-conformities

Participation in inventory and stock management

Experience in the kitchen (restaurant/hotel) – an advantage

Knowledge of culinary techniques and kitchen organization

Seriousness, hygiene, attention to detail

Ability to work in a team and under pressure

Passion for gastronomy and desire for professional development

Competitive salary

Official employment and full social package

Meals provided during the program

Uniform provided by the hotel

Modern working conditions

Possibility of advancement within the Mercure chain

Professional team and positive atmosphere