Groupe Bertrand Rioux/Riôtel
DESCRIPTION SOMMAIRE:
Sous la supervision du chef, le cuisinier doit maîtriser la préparation de base des sauces, potages et garnitures, ainsi qu’assurer la cuisson adéquate des aliments. Il doit rôtir et griller les poissons et les viandes et effectuer la confection des pâtisseries et des entremets. De plus, il doit pouvoir travailler sans la supervision immédiate du chef.
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