Chef(fe) de cuisine - 100% - Pôle Entreprise
Core
Leading the kitchen team and overseeing the production of hot and cold meals for a collective catering establishment in Neuchâtel, ensuring quality, hygiene, and client satisfaction.
Role type
Kitchen Manager (Cuisine Chef)
Builds
Hot and cold meal production for institutional catering
Domain
Collective catering / Institutional food service
Required skills
Team leadership, menu planning, inventory management, HACCP compliance, staff training, event preparation
Preferred skills
Culinary innovation, proactive organization
Technologies
HACCP protocols
Responsibilities
Lead the kitchen team and organize workflow, ensure high-quality meal production, maintain hygiene standards, manage inventory, train staff, prepare for events
Seniority
Mid-level, hands-on management
