The Chef(fe) du Restaurant du Personnel manages a team of about ten staff to deliver approximately 500 covers daily, ensuring a balanced, varied, and high-quality menu for the hotel employees
Job Summary
The Chef(fe) du Restaurant du Personnel manages a team of about ten staff to deliver approximately 500 covers daily, ensuring a balanced, varied, and high-quality menu for the hotel employees.
The role involves strict adherence to hygiene standards, budget control, supplier negotiations, and organizing themed events to enhance the dining experience and employee satisfaction.
Four Seasons offers excellent working conditions, competitive remuneration, training opportunities, career growth potential, and benefits including a 13th month salary, profit sharing, and discounted hotel services.
Matching Summary
The Chef(fe) du Restaurant du Personnel manages a team of about ten staff to deliver approximately 500 covers daily, ensuring a balanced, varied, and high-quality menu for the hotel employees.
Skills & Requirements
Must-have
Team leadership and staff supervision
Menu planning and nutritional balance
Supplier order management
Hygiene and safety standards compliance
High volume food service management
Budget and payroll management
Nice-to-have
Event and theme menu creation
Multicultural food diversity awareness
Continuous quality improvement mindset
Strong team spirit and natural leadership
Fluent French and English communication
Key Requirements
Authorization to work in France
Fluent in French and English
Experience managing high volume staff restaurant
Knowledge of HACCP and sanitary regulations
Leadership experience in kitchen and dining operations