CHEF DE CUISINE (H/F)
Core
Define the restaurant's culinary identity, create the menu, and oversee all culinary production including preparation, cooking, and plating.
Role type
Head Chef (Brasserie/Bistronomy)
Builds
Fresh, elegant, and creative dishes for a modern brasserie-style restaurant
Domain
Hospitality / Fine Dining / French Cuisine
Deliverable
product features
Required skills
Culinary leadership, menu development, cost control, HACCP compliance, team training, inventory management
Preferred skills
Modern brasserie techniques, fresh product handling, creative plating, project launch experience
Technologies
None
Responsibilities
Develop culinary identity and menu, supervise food production, manage and train kitchen staff, ensure quality and cost control, enforce hygiene and safety standards
Seniority
Senior, hands-on IC
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