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.