EMPLOYMENT
Head chef
Offer dated 16.01.2025, for immediate appointment :
- General information
- Job title : Head chef
- Department / Service : Kitchen
- Position in the organisation : Responsible for the operational management of the kitchen
- Line manager Director of the Hôtellerie Franciscaine
- Job description
The Head Chef is responsible for the complete management of the kitchen, including the preparation of meals, supervision of the team and stock management. In keeping with the values of the Hôtellerie Franciscaine, he or she ensures that the food is of a high quality, balanced and adapted to the varied clientele (groups, seminars, receptions and private individuals). The job also involves working closely with other departments to ensure a culinary experience in line with the establishment's mission.
- Responsibilities and Activities
- Operational management of the kitchen :
- Preparing and supervising the production of meals in accordance with hygiene and safety standards.
- Design traditional and vegetarian menus adapted to specific needs (diets, liturgical calendar).
- Manage stocks and orders while optimising food costs.
- Taking part in the weekly Cogest
- Team management :
- Training, supervising and motivating the kitchen team.
- Communicating menus and buffets in advance with reception
- Customer relations :
- Responding to specific requests from groups (tailor-made menus, aperitif dinners).
- Maintain consistent quality to guarantee customer satisfaction.
- On budget :
- Manage expenditure within the framework set by management.
- Innovation:
- Proposing recipes and organising culinary events in keeping with the establishment's image.
- Technical and interpersonal skills
- Technical skills (know-how) :
- Mastery of culinary techniques
- Expertise in stock management and food cost optimisation.
- Knowledge of fresh, seasonal produce and specific diets.
- Interpersonal skills :
- Leadership and ability to bring a team together.
- Organisation and rigour within a structured framework.
- Team spirit and a sense of service to customers and colleagues.
- Working conditions
- Timetable 42 hours a week, including lunch and dinner services.
- Remuneration In accordance with the CCNT collective agreement.
