Head Chef
French-American Hospitality and Gastronomy Association
Main Duties Organization and management of the kitchen of the Consul General’s official residence; Preparation of meals in various formats: breakfast, lunch, buffet, afternoon tea, cocktail receptions, dinner, and gala dinner, ranging from 2 to over 100 guests (for cocktail receptions); Development of menus based on recommendations on various aspects (market prices, seasons, diets and dietary requirements, ongoing development of the cuisine, etc.); Purchasing of products, verifying orders, managing costs, finding new suppliers with products that meet the standards of French cuisine, and researching recipes; Maintenance of kitchen equipment and materials; Additional housekeeping duties: leading and managing teams of varying sizes depending on the size of the events to be organized; Preparation, with the Consul General’s secretariat, of technical information sheets for entertainment expenses. Successful professional experience in various kitchen positions; Knowledge of appellations for menu creation; Experience in logistics, team management, and inventory management; Experience in organizing receptions. Languages English, reading, writing and speaking: fluent; IT Command of Excel, Word and Outlook required. Other Adaptability and versatility are essential, particularly for organizing receptions; Creativity and rigor. About the Company #J-18808-Ljbffr
Vacancy posted 3 days ago
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