Chef De Cuisine H/f Saisonnier

Sofitel Brisbane Central

Hyères, France
On-site
Fresh and seasonal product valorization
Supervise culinary production
Hygiene and safety standards (haccp)
Elaborate and renew the menu by valuing fresh and seasonal products

Job Summary

  • Elaborate and renew the menu by valuing fresh and seasonal products.
  • Supervise the entire culinary production and motivate the kitchen team.
  • Ensure constant quality and an impeccable customer experience in a dynamic work environment.

Matching Summary

Elaborate and renew the menu by valuing fresh and seasonal products.

Skills & Requirements

Must-have

  • Fresh and seasonal product valorization
  • Supervise culinary production
  • Hygiene and safety standards (HACCP)
  • Manage supplies and costs
  • French cuisine expertise

Nice-to-have

  • Leadership and team spirit
  • Creativity and organization
  • Stress management
  • Local gastronomy trends

Key Requirements

  • Significant professional experience as Chef or experienced Sous-Chef
  • Official culinary training or diploma
  • Proven experience in kitchen management
  • Solid knowledge of food safety and HACCP protocols
  • Budget management and cost control experience
  • Menu development and culinary creativity

Work Rights

Not specified

Tailored Resume

Cover Letter