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,...)