Chef de cuisine
Core
Develop the culinary identity and menu for a public restaurant, ensuring quality and adapting offerings to specific medical and dietary needs.
Role type
Senior Chef de Cuisine
Builds
In-house, creative, and balanced meals integrating health and chrono-nutrition principles
Domain
Collective catering / Healthcare nutrition
Required skills
Culinary arts diploma, 7+ years in catering, 2+ years as Chef de Cuisine, team leadership (12+ staff), budget and cost control, inventory management, technical recipe development, performance indicator tracking
Preferred skills
Knowledge of traditional or bistro cuisine, experience with 5-6+ staff, sensitivity to nutrition and health themes, ability to drive change and continuous improvement
Technologies
None stated
Responsibilities
Lead a team of ~12 staff, manage production reorganization, pilot purchasing and inventory, control costs and budget, develop technical sheets, track performance indicators, reduce food waste, and obtain quality labels
Seniority
Senior, hands-on IC