Job Description

We are an International Catering Company operating in various activities in the catering industry and we are looking for an EXECUTIVE CHEF.

Main mission

• Reports to the Managing Director
• Culinary Production Management
• Team management.

Other missions (non-exhaustive tasks):

Culinary Production

• Develop creative cuisine taking into account local and international culture.
• Designing new menus and anticipating changing needs
• Ensure production in terms of quality, time, and cost in compliance with the specifications and the allocated budget (multiplicity of contracts, specific flights, etc.)
• Mastering and managing HACCP standards
• Address identified non-conformities and ensure the implementation of corrective, preventive, and improvement actions.

Culinary Production Management

• Coordinate the production, plating, and assembly operations of the food production departments: hot kitchen, cold kitchen, vegetable production, pastry.
• Prepare report cards, recipe sheets, and technical sheets.
• Control the material cost, the management of the department's stocks develop the supply plan (permanent inventory, etc.), and anticipate needs.
• Adjust the production process according to forecasts, in order to control the material gap..
• Analyze and report on results.

Management and team facilitation

• Supervise and manage the employees of the Food Production department.
• Formulate, transmit instructions, and verify their application.
• Assess the skills and potential of staff.
• Ensure a relay role between the Food Production Department, the other departments, and the General Management

Required Skills or Experience

Professional Qualities

• Knowledge of catering (catering, restaurant, catering, etc.)
• Experience in team management and pedagogy
• Knowledge of the sous-vide cooking process.
• Mastery of the Office pack
• Bilingual French-English

Personal Suitability

• Management ability and economic acumen - Rigor - Autonomy - Spirit of initiative - Interpersonal skills - Adaptability - Responsiveness - Customer orientation

Profile (Education) / Required Experience

• Diploma from a hotel school (BTS minimum)
• At least 10 years’ experience in this type of position, with management