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propreté du poste de travail.\n\n• Entretenir le matériel et les ustensiles de cuisine.\n\n• Limiter le gaspillage alimentaire et assurer une utilisation optimale des matières premières.\n\n• Collaborer efficacement avec l’équipe de cuisine et le personnel de salle pour garantir le bon déroulement du service.\nProfil recherché• Bac +2/3 en hôtellerie-restauration ou formation équivalente.\n\n• Une première expérience en cuisine est souhaitée, mais les débutants motivés sont acceptés.\n\n• Connaissances de base des techniques de préparation culinaire et des règles d’hygiène et de sécurité alimentaire.\n\n• Capacité à suivre les consignes et les fiches techniques.\n\n• Esprit d’équipe, rigueur, organisation et rapidité d’exécution.\n\n• Sens de l’observation, écoute et capacité 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