Chef Exécutif
CDI Caroline Yvon posted 3 months ago in Chef de Cuisine exécutif , in Cuisine , in Cuisine , in Executive Head Chef Shortlist Email JobJob Detail
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Salaire proposé : 6250
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Années d'expériences souhaitées : 4 ans
Job Description
RHEA, a recruitment agency specialized in the hospitality and catering sectors, is looking for an Executive Chef (m/f) for a charming hotel in Paris, a boutique hotel with around thirty rooms.
This is a luxury group known for its trendy locations and international addresses.
Main Responsibilities:
- Manage the entire culinary offering: menu development, supplier sourcing, adherence to product seasonality, dish diversity, portion quality, and pricing proposals for à la carte dishes.
- Design menus suited to the different dining outlets, in harmony with the establishment’s identity.
- Master the recipes of signature dishes.
- Have in-depth knowledge of culinary techniques, local products, and international cuisine.
- Control customer orders before service.
- Plan supplies based on needs and inventory.
- Organize equipment maintenance with technical services and/or suppliers.
- Develop and implement kitchen procedures while adhering to hygiene and safety standards (HACCP).
- Know and apply rules regarding dietary restrictions.
- Conduct inspections of installations and technical equipment, including daily temperature readings.
- Inspire and lead the kitchen team while resolving potential issues.
- Supervise, recruit, train, and develop the kitchen/pastry team.
- Manage the budget allocated to the department, monitor costs, and food cost.
- Estimate and distribute the workload within the team and propose adequate compensation.
- Follow the team’s schedule and the necessary documents for payroll.
- Foster a climate of cooperation and respect between the kitchen teams and other departments.
- Monitor team progress, delegate certain responsibilities and tasks.
- Communicate effectively with teams and customers.
- Stay informed about culinary trends and concepts related to gastronomy.
- Master IT tools (MS Office, restaurant management software, etc.).
- Manage stock of food and non-perishable products and conduct necessary inventories.
- Track expenses and control the department’s budget.
- Organize and monitor team training to develop their skills.
- Contact suppliers to know their prices and offers.
- Ensure the development of the culinary offering, the smooth operation of the kitchen/pastry, compliance with hygiene and safety regulations, and the financial monitoring of the department.
Position Conditions:
- Proficiency in brasserie-style cooking.
- Experience in a setting with a minimum volume of 150 covers per service.
- Supervision of a kitchen team of 22 people + 7 dishwashers.
- Professional English is preferred.
Compensation:
- €75,000 gross per year.
- Contract: CDI (permanent contract), Executive Level with a day package (218 days).
- Days Off: 2 consecutive days per week.
- Availability: ASAP.
Autonomous Framework – 218 working days per year
Benefits:
- After the trial period, opportunity to become a member + internal dining + €200 gross clothing allowance after 6 months of service, twice a year + social cohesion activities (birthday day off after 1 year of service, monthly film screenings, sports sessions, etc.).
If you are interested, please send your complete application to rhearecrutement@gmail.com (cover letter, CV with profile photo, copies of references, and professional Instagram photo book).
