Horeca Versatile Collaborator

At Dandoy, our "Versatile Collaborator":

• Works at the cash register, in the dining room, or in the product preparation area.

• Permanently performs the tasks defined during his/her engagement with his/her Manager or the person responsible for human resources.

• Will be able to work in the kitchen, at the biscuit counter and in the dining room necessary for the catering of a passing clientele.

• Works in a team, must be autonomous, fast, and follow the instructions given during his/her training.

• Listen to the management team, and wear the outfit provided by the establishment.

• Works in accordance with the values of Dandoy.

• Its values are ''Commitment, excellence and team spirit''

The versatile collaborator will have to meet the different requirements in the different areas referenced below:

Customers 

• Be aware of Maison Dandoy's service standards

• Compliance with Maison Dandoy's HR guide

• Show empathy in the face of an unhappy customer

• To offer a quality welcome and service to each customer according to the standards of Maison Dandoy 

• Attention to detail 

• Keep the tasting room clean and tidy (counter tidy, no damaged or expired products, restocking of shelves, floor, tables and chairs clean and tidy, etc.)  

• Apply the procedures for opening and closing the tasting room

• Follow ongoing business guidelines and rituals 

Products

• Know the product range and recipes (biscuits, waffles, hot and cold drinks,...)  

• Mastering the different preparations (Brussels waffles, whipped cream, caramel, cold teas, etc.)

• Making, cooking and presenting recipes (Topping)

• Ensure that all products comply with company standards (storage, service, quality, freshness,...)  

People

• Keep a positive and smiling attitude even in stressful situations

• Respect the instructions of the management team concerning the organization of work 

• Be versatile and able to occupy the various positions in the tasting room (order taking, service, bar, dishwasher, cash register, biscuits, cooking, etc.)

• Maintain constructive and caring communication with colleagues and the management team

• Act proactively 

• Report quality problems or areas for improvement to the management team

HACCP/Process 

• Keep your workstation clean and tidy (stock, worktop, kitchen, etc.).  

• Ensure proper inventory management, FIFO 

• Be mindful of losses. 

• Apply the rules of good hygiene and food safety practices

• Follow the opening and closing cleaning checklists

• Ensures the cleanliness of the toilets (toilet, sink, toilet paper, hand towels,...)

• Step 1: 15 min call

• Step 2: Meeting at our premises

• Step 3: Test

• Step 4: let's start!