Chef de Cuisine - La Trattoria di Bambini

About This Role

This Chef de Cuisine role is for La Trattoria di Bambini, a restaurant at the Abbaye des Vaux-de-Cernay, focusing on convivial and simple Italian cuisine. The Chef de Cuisine defines, implements, and supervises culinary production, including menu development, dish preparation, and product ordering, while adhering to HACCP hygiene standards and budgetary requirements. They also control and coordinate the activities of the kitchen brigade.

Responsibilities

• Define and ensure compliance with Paris Society group standards and quality benchmarks
• Define preparations and ensure adherence to recipe instructions regarding methodology, timing, and presentation characteristics, and ensure the kitchen team anticipates necessary preparations for the next service
• Conduct daily, monthly, and annual inventories
• Ensure strict application of all HACCP hygiene procedures, overseeing the cleaning process for kitchen equipment
• Control refrigerated stocks at all stations and throughout the kitchen
• Control proper storage systems in the kitchen and all adjacent areas (pastry, dishwashing area, back office, storage, cold preparation zone, staff changing room, break room(s))
• Monitor damage or any physical degradation of the kitchen
• Ensure proper use of equipment and tools provided by the restaurant
• Ensure the kitchen closure
• Train staff to develop their expertise
• Identify evolving profiles
• Retain staff members by creating a climate of motivation, cohesion, and respect
• Delegate responsibilities to the sous-chef and chef de partie during their absence
• Be able to replace all lower-level positions in the team
• Support kitchen teams in maintaining their workstations
• Manage staff schedules
• Be an ambassador for Paris Society and the restaurant's values, promoting a positive internal and external image of the establishment
• Respect and ensure the overall service protocol for the kitchen
• Monitor the progress of each table during service using the provided IT tool
• Control and monitor customer orders
• Anticipate customer orders and minimize waiting times

Requirements

• Experience in Italian cuisine
• Master the context, challenges, and stakeholders of the restaurant sector
• Master Paris Society quality standards (recipes, HR follow-up, restaurant)
• Master budgets and financial tools (weekly report, recipes, collection card)
• Master all hygiene procedures and HACCP standards and know how to implement them within the team
• Master all work tools (stove, cold rooms, and all kitchen-related equipment)