Kitchen Catering Assistant

Fleury-les-Aubrais; Friauville; Hybrid; EUR 21,000 - 27,000; Full time

Benefits offered by this job

Repas fournis

Job summary

La Mairie de Fleury-les-Aubrais recrute un Agent de cuisine collective en poste à temps plein pour les services de restauration municipale.

Vous garantissez la préparation des plats selon les fiches techniques, respectez les normes d’hygiène et participez à l’amélioration des présentations. Début souhaité : dès que possible, horaire 35 heures par semaine, repas fournis et permis B souhaitable.

Qualifications

• Connaissance des règles d’hygiène et de sécurité alimentaires.
• Connaissance des règles HACCP et des plans d’hygiène.
• Capacité à suivre les fiches techniques et les procédures internes.
• Sens de l’organisation et rigueur dans les tâches quotidiennes.

Responsibilities

• Garantir les processus de préparation conformes aux bonnes pratiques d’hygiène.
• Respecter les règles d’hygiène et les contraintes opérationnelles.
• Réaliser les auto-contrôles prévus par le plan de maîtrise sanitaire.
• Vérifier les DLC/BBD et la traçabilité des produits.
• Contribuer à la distribution des menus et à la présentation des plats.

Skills

Cadre institutionnel restauration

Hygiène alimentaire

Rigueur et organisation

Souci du détail

Travail en équipe

Respect des procédures

Education

Formation HACCP et hygiène alimentaire

Job description

Fleury-les-Aubrais (population 21,305) is the fourth largest city in the Loiret department and the Orléans metropolitan area. Fleury is a young, sporty, active, conveniently located, and community-oriented city. Its train station, proximity to the motorway, and tramway make this city in the countryside a strategic point within the Orléans metropolitan area. A green city with the first micro-forest in the Loiret department, and a dynamic city with numerous projects underway, Fleury-les-Aubrais is embarking on a renewal process implemented by nearly 500 employees.

Workplace Fleury-les-Aubrais Town Hall Sector Technical sector Category C Job Framework Kitchen Catering Assistant Grade

Missions / Activities

1. Guarantee preparation processes in compliance with good hygiene practices.
2. Respect hygiene rules and operational constraints.
3. Carry out self-checks specified in the food safety management plan (FSMP).
4. Ensure the validity of products to be prepared (use-by date, best-before date, etc.).
5. Ensure compliance with good hygiene practices before distributing menu components.
6. Participate in product deliveries.
7. Prepare cold dishes.
8. Follow recipe sheets.
9. Respect preparation deadlines.
10. Verify the quality of ingredients, particularly the ripeness of fruits and vegetables.
11. Slice and cut according to sizes and weights.
12. Use mechanized kitchen equipment.
13. Promote homemade quality.
14. Enhance the presentation of dishes.
15. Present dishes according to culinary standards.
16. Maintain equipment and premises related to catering activities.
17. Ensure the cleaning of equipment related to catering activities.
18. Ensure the cleaning of premises used for catering activities.
19. Food preparation and dishwashing:
20. During holiday periods, ensure the cleaning and preparation of the premises used for food preparation, dishwashing, and restaurant activities.
21. Respect the conditions of use and application of cleaning products.
22. Apply the rules and procedures of use: HACCP, hygiene plan, ACFI and ACMO recommendations.
23. Cross-functional missions:
24. Integrate eco-responsibility objectives into kitchen management (control of water and energy consumption, waste reduction and sorting).
25. Identify malfunctions and report them to your supervisor.

Job specifics

Full-time position (35 hours per week).

This position requires physical ability to lift heavy loads and handle cleaning products. Prolonged standing is required. The work environment is noisy and involves repetitive tasks.

A valid driver's license (category B) is highly preferred. Meals are provided as a benefit in kind.

Annual leave must be taken during school holidays.

Work schedule during the school year:

• Monday, Tuesday, Thursday, and Friday: 7:00 AM to 3:00 PM;
• Wednesday (every other week): 7:00 AM to 2:00 PM.

Work schedule outside of school holidays:

• Monday to Friday, 35 hours per week (7 hours per day).

Benefits

Candidate Profile

Knowledge

• Familiarity with work in institutional catering;
• Knowledge of food hygiene regulations;
• Basic training in good hygiene practices and HACCP;
• Knowledge of cleaning and disinfection principles;
• Knowledge of safe handling techniques and postures.

Skills

• Ability to apply and adhere to established procedures and guidelines;
• Organizational and methodical approach;
• Patience;
• Ability to take responsibility;
• Sound judgment and the ability to alert management when necessary;
• Efficiency and responsiveness;
• Good adaptability;
• Rigor and organizational skills.

Personal Qualities

• Ability to work effectively in a team;
• Appropriate posture and language within the work environment;
• Active listening and openness to dialogue;
• Discretion and confidentiality.

Working hours Full time Available 16/11/2026 Origin of the position As soon as possible

Recruitment procedures