Chef de Production
CDI Caroline Yvon posted 10 months ago in Chef de Cuisine , in Cuisine , in Cuisine , in Culinary Head Chef , in Head Chef Shortlist Email JobJob Detail
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Salaire proposé : 4500
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Années d'expériences souhaitées : 5 à 10 ans
Job Description
RHEA, a recruitment agency specializing in the Hospitality and Catering industries, is seeking a Production Chef (newly created position).
DNA: Providing a Michelin-starred restaurant experience in events both in France and internationally.
-> Luxury clientele, Celebrities, and Personalities
Team to be assembled: 1 Production Chef, 1 Commis, 1 Pastry Chef, 1 Dishwasher. Recruitment needed for a sous-chef.
Key points of the role:
Flexibility for last-minute changes. Availability on D-1 at 5:00 PM daily for preparations for the next day’s events. Cooking with the team the recipes of the Owner Chef. Organization and management of the team’s schedule in the kitchen, recruitment of extra staff, and optimization of hours. Active participation in weekly meetings, analysis of sensitive points, and proposing solutions.
If you are passionate about production, have a keen sense of leadership, and want to join a dynamic company in full expansion,
PRIMARY MISSIONS:
The Production Chef is responsible for the kitchen team for catering production. He ensures the smooth operation of the production chain and contributes to achieving the goals of both savory and sweet cuisine. He leads and evaluates his team and handles management tasks related to the production workshop.
MAIN RESPONSIBILITIES:
Master and transmit the recipes developed by the Owner Chef. Create all technical sheets. Ensure customer and employee satisfaction. Ensure perfect collaboration with other sections of the kitchen. Know the menus perfectly. Control stocks and place orders while respecting the budget. Check the quality of equipment and appliances. Guide and motivate his team. Maintain a clean workshop and comply with health and safety standards. Ensure that tasks assigned to his team are completed on time and optimize work time. Maintain his section, work areas, and equipment in impeccable condition. Effectively distribute tasks within his team. Develop, monitor, and optimize schedules. Protect equipment and minimize losses.
REQUIRED KNOWLEDGE AND SKILLS:
General culinary knowledge. Mastery of hygiene rules. Mastery of office tools: Excel, Email, Monday, Ratatool, or other catering software. Available: phone and computer.
Conditions:
Start date: As soon as possible. Fixed salary: 2800 euros net/month + variable of 600 euros (based on staff production/food cost & recipes ratios: quality and hygiene) + bonus & “th month -> significant possibility of salary and responsibility evolution. Hours: continuously from 7:00 AM to 5:00 PM, Monday to Friday, with a 1-hour lunch break. Status: Executive. Rest days: 2 days off per week: Saturday and Sunday, except in exceptional cases (paid or recovered). Benefits: 11 days of annual recovery, 10 public holidays, lunch and executive insurance. Holidays: company closure for 10 days at Christmas (from December 22 to January 5) and 3 weeks in summer (from July 20 to August 15).
To apply, send your CV with photos of your creations to rhearecrutement@gmail.com.
