Le Bon Marché Culinary Specialist - Seafood
Le Bon Marché, a distinguished member of the LVMH Group, is renowned for its commitment to excellence and innovation in the luxury retail sector. As a prestigious employer, it offers a dynamic and inspiring work environment, fostering creativity and professional growth.
- Prepare various culinary products in accordance with technical sheets.
- Select and measure culinary products and ingredients, wash, slice, and cut different products.
- Cook fish and vegetables.
- Assemble the final product.
- Package and store prepared dishes.
- Greet customers, identify needs, propose and advise on products, and provide service.
- Process sales or table service and record customer orders.
- Upsell additional items such as aperitifs and coffee.
- Prepare products for sale, weigh, and package them.
- Verify order accuracy and serve dishes and beverages in the dining area.
- Contribute to the daily operations of the restaurant.
- Clean and maintain kitchen equipment and the kitchen area.
- Monitor stock levels and alert the supervisor when necessary.
- Adhere to hygiene and safety regulations.
- Ensure product quality.
- Participate in inventory counts.
- Stay informed about restaurant and store activities.
- Training or equivalent qualification in culinary arts.
- Initial experience in a kitchen environment.
- Interest in seafood and gastronomy.
- Dynamism and responsiveness.
- Organizational skills and priority management.
- Initiative and commitment.
- Teamwork capability.
- English language skills are an advantage.
Entry-level experience in a culinary setting is required.
Training or equivalent qualification in culinary arts.
Employees benefit from a stimulating work environment and opportunities for career advancement within the prestigious LVMH Group.
The work culture at Le Bon Marché is characterized by a passion for luxury and quality, with a focus on innovation and customer satisfaction. Employees are encouraged to collaborate and contribute to the store's legacy of excellence.
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