Job Description:
Responsibilities
- Design and create diverse and seasonal menus that cater to various dietary preferences and trends.
- Manage kitchen staff, including recruitment, training, and performance evaluations, ensuring a cohesive and efficient team.
- Ensure compliance with health and safety regulations, maintain a clean and organized kitchen environment.
- Control food costs and managing inventory to optimize profitability while minimizing waste.
- Collaborate with suppliers to source high-quality ingredients and maintain strong relationships.
- Implement and maintain standard operating procedures for food preparation and presentation.
- Encourage creativity and innovation within the team to enhance the dining experience.
- Engage with guests to gather feedback and make adjustments to improve service and offerings.
- Stay updated on industry trends and incorporate new techniques and ideas into the kitchen operations.
Requirements
- Proficiency in French Cuisine preparation, plating, and advanced cooking techniques
- Culinary Arts and Pastry (RNCP Titles 3 and 4): A comprehensive program to advance more quickly in a high-end setting.
- CAP in Cuisine / BEP in Hospitality: The first step to accessing commis positions.
- Bac Pro in Cuisine or Bac Pro in Hospitality: A more complete training to advance faster.
- BTS (Higher Technician’s Certificate) in Hospitality-Catering with a focus on Culinary Arts: Allows for the acquisition of technical and managerial expertise.
How to Apply
To apply, access the following link:
