Chef de Cuisine

About This Role

Directing and coordinating the work of the production team is the core of this Chef de Cuisine role. You will oversee the pace and quality of work, ensuring dishes are prepared in compliance with hygiene and quality standards, under the authority of the 13th DBLE's delegated director.

Responsibilities

• Ensure the supervision, coordination, and distribution of tasks among the work teams
• Plan production phases in time and space and lead daily briefings, including daily instructions and menus
• Develop menus and propose new recipes in accordance with the food plan and defined management rules
• Supervise distribution
• Master the COALAA software and use the tablet via OCTOPUS
• Submit repair requests via Euréka
• Provide special services, such as meals for authorities and various events
• Quantitatively and qualitatively control foodstuffs before and during production, as well as during distribution
• Apply and enforce the "Sanitary Master Plan" of the CMLE via OCTOPUS with the support of the RS2DA
• Ensure the maintenance of premises, equipment, and materials in coordination with the teams
• Manage food stocks in coordination with the store
• Express needs based on menus and expected attendance and transmit them to storekeepers

Requirements

• Professional in collective catering at level 3, capable of leading a team according to organizational contingencies and daily needs
• Master professional IT tools and be comfortable with common IT practices (Word, Outlook, Excel, etc.)
• Perfect knowledge of regulatory processes concerning hygiene and food safety
• Knowledge of food products
• Service organization skills
• Culinary techniques in collective catering
• Rigor
• Sense of human relations
• Teamwork
• Respect
• Adaptability