Portrait d'un cuisinier

« Working conditions: To do a good job in the kitchen must meet three conditions: · have qualified personnel · have performance equipement · have time to work The working conditions are excellent in gymnasium H enry Cornat.

The kitchen is modern, it has been completely renovated.

We have the opportunity to wo rk fresh and develop ourselves all the dishes presented to students.

We can choose our suppliers and select our products.

We get along very well and it is always with the sa me enthusiasm as I get up in the morning to come to work.

Hygiene: Hygiene is an essential parameter in the kitchen, a nd perhaps even more cooking community.

We have a prescribed uniform : -jacket and trousers in cotton (the work clothes should be boiled), -hat or cap, -and disposable gloves We must wash their hands regularly.

Checks are carried out regularly (9 per year).

A te chnician then performs sampling in food and work surfaces for bacteriological analysis.

Once a year the veterinary services department achi eves complete control of storage areas, refrigerators, check the quality and traceability o f products, equipment maintenance ...

All the products presented on the chain of self and not consumed are discarded.

We have 24 hours to refill the preparations remaine d in fridge.

Security: The chef uses many tools and utensils : knives, ladles, skimmers, spatulas, meat slicers, m ixers, ovens, fryers… But it is especially in his hands.

The risk of cuts or burns are important.

So always b e careful and vigilant to avoid injury.

The safety footwear is mandatory.. »