Food Preparation Chef

The Food Preparation Chef is responsible for preparing food according to recipes, quality standards, and Bâton Rouge's operational procedures. They also oversee order management, inventory control, food cost tracking, and compliance with hygiene and sanitation standards to ensure smooth kitchen operations.

Key Responsibilities

Food Preparation

• Prepare recipes according to technical sheets, standardized recipes, and Bâton Rouge's operational standards.
• Perform daily setups based on kitchen needs.
• Ensure proper portioning, labeling, dating, and storage of food.
• Maintain consistent product quality by adhering to presentation and taste standards.
• Apply the PEPS (First In, First Out) stock rotation method.
• Always comply with hygiene, sanitation, and food safety standards.
• Order Management
• Plan and execute food and supply orders based on operational needs and sales forecasts.
• Verify deliveries to ensure quantity, quality, and freshness of received products.
• Report any quality issues or problems to suppliers or management.
• Maintain optimal inventory levels to avoid stockouts and surpluses.
• Inventory Management
• Conduct periodic inventories and ensure the accuracy of inventory data.
• Monitor stock levels and identify losses, discrepancies, or waste.
• Organize storage areas to facilitate efficient product rotation.
• Collaborate with management to ensure effective merchandise management.
• Food Cost Tracking
• Ensure adherence to portion sizes and recipes to maintain established food costs.
• Track food losses and propose measures to reduce waste.
• Participate in food cost control and analysis.
• Contribute to continuous process improvement to optimize kitchen profitability.
• Kitchen Operations
• Maintain a clean, safe, and organized work environment.
• Use kitchen equipment safely and report any repair needs.
• Support the kitchen team during busy periods, if needed.
• Comply with the company's health and safety policies.
• Required Qualifications
• Relevant experience in food preparation or cooking in a restaurant.
• Good knowledge of hygiene, food safety standards, and HACCP principles.
• Experience in order management, inventory control, and food cost control.
• Ability to strictly follow standardized recipes.
• Excellent organizational skills and sense of priorities.
• Ability to work autonomously and as part of a team.
• Capacity to lift up to 25 kg and work standing for long periods.
• Availability to work variable hours, including evenings, weekends, and holidays.
• Desired Skills
• Sense of organization
• Rigor and attention to detail
• Autonomy
• Team spirit
• Priority management
• Sense of responsibility
• Analytical capacity
• Quality and efficiency orientation
• Performance Objectives
• Prepare food according to recipes and Bâton Rouge's quality standards.
• Ensure effective order and inventory management.
• Maintain food costs according to company objectives.
• Reduce food losses and waste.
• Always comply with sanitation, food safety, and operational procedures.

Benefits

• Discounted or Free Meals
• Location: On-site