- Experience in traditional French cuisine
- Knowing how to work alone or in a team, being positive.
- Good presentation, punctuality and sense of organization
- Management of your MEP / SERVICE workstation.
- Good ability to manage the stress of the service.
- Mastery of cooking and seasoning
- Knowledge of food hygiene standards

- Rest on Sunday evenings, Mondays and Tuesdays
- Motivating salary depending on experience
- Possibility of having continuous or split hours
- Annual closure during the end-of-year holidays. (10 day minimum)

- Rigor and reliability in the execution of tasks