Alternance - Apprenti(e) cuisine L'Auberge du Père Bise Jean Sulpice

Conduct base culinary tasks including washing, peeling, and chopping vegetables; prepare garnishes and mise en place; execute preliminary preparations and simple dishes under supervision; and assist with plating. Contribute to workstation setup, support the team during service, and prepare staff meals. Manage inventory by receiving and storing goods while applying rotation and conservation rules. Maintain kitchen hygiene, clean equipment and workstations, and strictly follow HACCP safety protocols. Apply training from the center of formation, attend regular skill reviews, and complete evaluations with the Head Chef. Participate in the establishment's environmental initiatives by reducing waste, optimizing product usage, and ensuring proper waste sorting.