Head Chef

About This Role

Directing and leading the kitchen team at "Les Diables Rouges" restaurant is the core of this role, where you will manage food costs and stock to meet budgetary goals. This position suits an experienced chef with expertise in collective catering and a strong understanding of hygiene and safety standards.

Responsibilities

• Direct and lead the kitchen team of the "Les Diables Rouges" restaurant
• Manage food costs and stock outflows to meet the budget, in collaboration with the delegated director
• Design daily menus and special services using the COALAA software daily
• Supervise production by determining ingredient needs and ensuring the finishing of dishes
• Control quality and ensure smooth service to avoid any disruption
• Organize kitchen schedules and work
• Apply HACCP (Hazard Analysis Critical Control Point) hygiene and safety standards
• Verify equipment maintenance and monitor production areas
• Continuously train the team in techniques, hygiene, and safety
• Implement the Inter-service Catering and Leisure Support Centre's Service Offer to maintain Trident d'Or certification
• Participate in management meetings to align actions with strategic objectives
• Ensure the link between planning, production, and service

Requirements

• Experience in collective catering
• Trained in stock management
• Mastery of food hygiene and health safety rules applicable in catering
• Rigorous, team-oriented, and organized

About the Company

Under the authority of the delegated director of the Colmar Catering, Hotel and Leisure Branch, you will work for a restaurant called "Les Diables Rouges."