Chef de cuisine - restaurant haut de gamme BOUYGUES - CDI
Core
Lead culinary operations and create daily menus for a high-end French gastronomic restaurant serving 50 covers daily.
Role type
Executive Chef (Head Chef)
Builds
Daily production of a bistronomic menu (starters, mains, desserts) and full kitchen operations
Domain
Fine Dining / French Gastronomy
Deliverable
physical/clinical work
Required skills
High-end culinary techniques, menu creation, seasonal product selection, inventory management, food safety compliance (HACCP), kitchen equipment maintenance
Preferred skills
Autonomy, creativity, attention to detail, client experience focus
Technologies
HACCP standards
Responsibilities
Ensure quality and consistency of the gastronomic experience, manage daily culinary production autonomously, create and adapt menus based on seasonality, maintain hygiene and safety standards, oversee stock and equipment maintenance
Seniority
Senior, hands-on IC