Chef de cuisine H/F
Core
Supervise a 7-person kitchen team to create and execute bistro and fine dining menus using fresh, seasonal products.
Role type
Head Chef (Bistro & Fine Dining)
Builds
Production of bistro lunch and fine dining dinner menus, technical sheets, and daily service dishes.
Domain
Hospitality / Gastronomy
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Menu design, technical recipe development, kitchen team management, scheduling, supplier relations, cost control, HACCP compliance, food safety, inventory management, wine pairing coordination.
Preferred skills
Knowledge of Burgundian cuisine, prior experience as Head Chef.
Technologies
None stated.
Responsibilities
Design lunch and dinner menus based on seasonal products; create technical sheets for consistency; supervise food production from prep to plating; manage and train the kitchen staff; handle supplier relations and inventory optimization; ensure strict hygiene and HACCP compliance; collaborate with front-of-house on service flow and wine pairings.
Seniority
Mid-level to Senior, hands-on IC.