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Chef Exécutif Adjoint

CDD Caroline Yvon in Chef de Cuisine Adjoint , in Cuisine , in Cuisine , in Executive Head Chef
  • Post Date: 17 September 2024
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Job Detail

  • Salaire proposé : 3200
  • Années d'expériences souhaitées : 4 ans

Job Description

RHEA, a recruitment firm specializing in the hospitality and restaurant industries, is looking for a:

Executive Chef Assistant (M/F) – Confidential Location in France

Opening of Establishment: 5-star Hotel // 110 Rooms – Expanding Group (24 establishments with 2/3 openings per year)

The Executive Chef Assistant supports the Executive Chef (with experience from Gagnaire, Donckele, etc.: excellent collaboration assured) in designing and developing the culinary offerings for the two restaurants open in the evening, the seminar room, the bar, and room service, which is available 24/7. He/She plays a key role as the right-hand person to the Executive Chef, ensuring team harmony and smooth service operations.

Restaurants:

  • Brasserie-style restaurant / 120 seats
  • Mountain restaurant (fondue, raclette, etc.) / 40 seats

Main Responsibilities:

Research & Development

  • Contribute to the implementation of the hotel’s Ingredient Bible, applicable to all points of sale.
  • Collaborate with the Executive Chef to create new seasonal dishes for all restaurants.

Food Cost Management

  • Assist the Executive Chef in maintaining the hotel’s food margins.

Suppliers

  • In the Executive Chef’s absence, ensure that the quality and quantity of delivered products meet required standards.
  • Manage the purchase and maintenance of equipment in the Executive Chef’s absence, according to established contracts.

Hygiene & Safety

  • Ensure strict adherence to nutrition, hygiene, and safety standards.
  • Guarantee satisfactory scores during HACCP audits.

Recruitment & Team Building (25-30 kitchen staff)

  • Develop weekly kitchen team schedules with the Executive Chef and manage leave.
  • Maintain a professional and positive attitude at all times.
  • Organize briefings and team meetings in collaboration with the Executive Chef.

Service

  • Plan and oversee service in the Executive Chef’s absence.
  • Ensure all kitchen positions are covered and provide support to the teams.
  • Guarantee efficient service management in terms of dish quality, speed, and flexibility based on customer requests.

Administration

  • Assist the Executive Chef in managing monthly kitchen inventories and ensure information is provided to the management team by the 2nd of each month.
  • Maintain close relationships with the accounting department for invoice-related questions and supplier communications.

Profile:

  • Hold a diploma in hospitality management, with notable experience in a similar position, ideally within a luxury establishment.
  • As a true driving force, you have the ability to inspire and unite the kitchen team. Your pedagogical skills and passion for teamwork are significant assets.
  • Demonstrate autonomy and adaptability, with excellent organizational skills and a strong sense of responsibility. You are also attentive to customer satisfaction and committed to providing an exceptional experience.
  • Previous experience in opening a new establishment is required.

Throughout your experience, you will be immersed in a stimulating and innovative environment. You will join a dynamic group, surrounded by various experts and professionals with recognized skills.

Conditions:

  • Contract start date: early November / end of April
  • Salary: €3200 gross/month with accommodation and meals provided
  • Training and career development opportunities: International mobility (France, Italy, Switzerland, USA, UK, etc.)
  • Group benefits: Discounts at all establishments (cocktail bars, wine bars, restaurants)

If you are interested, please send your complete application (CV, reference letters, photo book or Instagram) to rhearecrutement@gmail.com

Required skills