Chef de cuisine
Core
Lead the kitchen operations for the bistro 'La Boucane' at a Relais & Chateaux hotel in Honfleur, focusing on seasonal local produce and high-end dining experiences.
Role type
Executive Chef (Bistro/Gastronomic)
Builds
Seasonal menus and high-quality dining experiences for hotel guests
Domain
Hospitality / Fine Dining / French Gastronomy
Required skills
Menu development, kitchen staff leadership and training, cost and inventory management, HACCP compliance, collaboration with front-of-house teams
Preferred skills
Sensitivity to local terroir and seasonal cooking, natural leadership, creativity, high standards of execution
Technologies
None stated
Responsibilities
Develop and evolve the restaurant menu, manage food costs and inventory, ensure hygiene and safety standards, lead and train the kitchen brigade, collaborate with management and service teams
Seniority
Senior, hands-on IC