Work in a prestigious environment

The Sous Chef (M/F) is directly reporting to the Executive Chef and is responsible for the entire kitchen staff, ensuring smooth service operations and proper resource management during their shift. The responsibilities include:

• Coordinate the activity of the cooks with orders from the dining area
• Manage the kitchen team
• Ensure compliance with safety and hygiene standards
• Train and pass on knowledge to all kitchen staff
• Innovate the menu by creating new recipes in collaboration with the Executive Chef and General Management
• Anticipate needs and control the management of raw materials
• Periodically analyze results using appropriate tools
• Ensure compliance with quality, hygiene, and safety procedures, HACCP standards
• Ensure the safety of events and compliance with applicable regulations
• Control the maintenance of equipment, materials, and installations, identifying the need for renewal or repair for the kitchen part
• Define and lead the human resources management policy for the kitchen in collaboration with the Executive Chef and General Management
• Carry out administrative, budgetary, and accounting follow-up in collaboration with purchases and the Executive Chef
• Ensure the proper maintenance and development of software dedicated to the kitchen
• Non-exhaustive list and subject to evolution

If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.

Under the responsibility of the Pastry Chef and the Executive Chef, the responsibilities include:

• Prepare, finish, and ensure the supply of pastries during service
• Control the stock of the pastry section and submit orders to the sous-chef or head chef
• Make proposals to develop and change the menu in collaboration with the chef and management
• Follow the technical sheets established by the Pastry Chef and the Executive Chef
• Respect and enforce technical sheets
• Daily verification of the setups
• Efficiently distribute tasks for the greatest customer satisfaction
• Prepare and participate in test panels
• Understand the procedures for opening and closing the pastry kitchen
• Control the quality and freshness of the products
• Respect and enforce hygiene regulations in accordance with current legislation
• Organize the work of pastry chefs, demi-chef de partie, apprentices, and kitchen stewards
• Train and develop the skills of pastry chefs, demi-chef de partie, apprentices, and kitchen stewards
• Ensure perfect collaboration with other departments
• Manage the requisition of supplies for the economic stock
• Non-exhaustive list and subject to evolution

If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.

The Premier Chef de Partie (M/F) is accountable to the Sous Chefs and the Executive Chef, overseeing all personnel in their section. The responsibilities include:

• Prepare, finish, and ensure the supply of dishes during service
• Control the stock of their section and transmit orders to the sous chef or head chef
• Contribute ideas to develop and change the menu in line with the restaurant concept, working closely with the chef and management
• Monitor and ensure adherence to the technical sheets established by the Executive Chef
• Daily verification of setups
• Prepare and participate in testing panels
• Understand the procedures for opening and closing the kitchens
• Control the quality and freshness of products
• Ensure compliance with hygiene regulations
• Implement preventive measures to avoid accidents
• Organize the work of chefs de partie, demi-chefs de partie, commis, apprentices, and kitchen porters
• Train and develop the skills of chefs de partie, demi-chefs de partie, commis, apprentices, and kitchen porters
• Foster seamless collaboration with other departments
• Manage the requisition of supplies for their section from the storeroom
• The list is not exhaustive and is subject to evolution.

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

Attached to the Director of Operations, in the role of Bursar /Goods Receiver, the employee will perform the following tasks:

• Receive and inspect liquid, solid, and non-food goods
• Ensure compliance with procedures for receiving and releasing goods
• Enforce the procedures established by the Director of Operations and the Chef de Cuisine
• Handle orders for cleaning products
• Ensure compliance with par-stock levels and the cleanliness of establishment stocks
• Match purchase orders and delivery receipts to invoices with the controller
• Use and maintain the inventory management software in collaboration with the controller
• Conduct end-of-month inventories and analyze observed variances
• Contribute to the creation of technical specifications
• Control and monitor back office stocks
• Conduct occasional studies for the improvement of ratios

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

The Demi Chef de Partie (M/F) is accountable to the Executive Chef and is responsible for the entire staff in their section, along with the Chef de Partie. The tasks include:

• Prepare, complete, and ensure the supply of dishes during service
• Control the stock of their section and submit orders to the Sous Chef or Executive Chef
• Follow the technical sheets established by the Executive Chef
• Daily verification of set-ups in their section
• Clear their department after service and clean the area and work tools
• Know the procedures for starting up and closing the kitchens, as well as their section
• Control the quality and freshness of products
• Adhere to and enforce hygiene practices in accordance with current legislation, as well as preventive measures to avoid accidents
• Participate in organizing the work of commis and apprentices in their section and kitchen porters
• Ensure seamless collaboration with other departments
• Manage the storeroom requisition for restocking their section
• Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

In the role of Pastry Junior Cook the employee will carry out the following tasks within the company:

• Prepare various desserts listed on the menu
• Prepare, complete, and ensure the supply of desserts during service
• Control the stock of their section and submit orders to the Sous-Chef or Pastry Chef
• Follow the technical sheets and allergen information established by the Pastry Chef
• Verify the daily set-ups of their section
• Adhere to technical sheets
• Efficiently distribute work tasks for the utmost customer satisfaction
• Prepare and participate in taste tests
• Contribute to the implementation of promotions to maximize sales
• Know the procedures for starting up and closing the Pastry department
• Control the quality and freshness of products
• Adhere to the storage system
• Follow procedures for stock management
• Adhere to and enforce hygiene practices in accordance with current legislation
• Respect and enforce preventive measures to avoid accidents
• Ensure seamless collaboration with other departments
• Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

In the role of Junior Cook, the employee will carry out the following tasks within the company:

• Prepare various dishes listed on the menu
• Prepare, complete, and ensure the supply of dishes during service
• Control the stock of their section and submit orders to the Sous-Chef or Executive Chef
• Follow and ensure the application of technical sheets and allergen information established by the Executive Chef
• Verify the daily set-ups of their section
• Prepare and participate in taste tests
• Know the procedures for starting up and closing the kitchens
• Control the quality and freshness of products
• Adhere to the storage system
• Follow procedures for stock management
• Adhere to and enforce hygiene practices in accordance with current legislation
• Ensure the cleaning and organization of their workplace and equipment
• Respect and enforce preventive measures to avoid accidents
• Ensure seamless collaboration with other departments
• Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

Endowed with several years of experience in upscale establishments, possessing extensive knowledge of all kitchen and pastry professions where he/she has previously evolved before taking on the responsibilities of Head Chef.

The Executive Chef (M/F) is directly attached to the General Management and is responsible for the entire kitchen staff.

Primary Responsibilities of the Position:

• Coordinate the activity of the cooks with orders in the dining area
• Manage the kitchen team
• Ensure compliance with safety and hygiene standards
• Enforce internal regulations
• Train and impart knowledge to apprentices
• Renew the menu offerings by creating new recipes in collaboration with General Management

Main Missions of the Position:

• Management of culinary production
• Quality, safety, and environment
• Management and supervision of kitchen staff
• Management and analysis of the P&L
• Kitchen strategy and sustainable development
• Office processes and control
• Control of kitchen payroll
• Control of inventories, procurement, and stock management
• Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

Reporting to the Head Chef, the position oversees the workshop managers of various production areas (cold preparations, hot preparations, hot packaging), as well as a versatile agent and a dishwasher. The responsibilities include:

• Program and schedule production
• Collaborate with team members to develop menus
• Select products and suppliers
• Identify personnel needs for replacements
• Establish and adhere to forecasted production costs
• Ensure the smooth flow of goods reception, production, and procurement
• Develop production technical sheets
• Participate in and support teams in the workshops
• Monitor and control hygiene practices
• Supervise compliance with HACCP standards
• Monitor and control the food budget
• Establish and adhere to forecasted production costs
• Alert on budget overruns
• Participate in and provide information for internal management reviews of the department
• Anticipate equipment replacement and maintenance
• Ensure the proper implementation of safety rules and working conditions
• Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

Under the responsibility of the Pastry Chef, the Pastry Chef de Partie’s missions include:

• Prepare, complete, and ensure the supply of pastry items during service
• Control the stock of their section and submit orders to the Pastry Chef or Executive Chef
• Actively propose ideas for developing and changing the menu
• Follow the technical sheets established by the Pastry Chef
• Enforce compliance with technical sheets
• Daily verification of set-ups
• Prepare and participate in taste tests
• Understand the procedures for starting up and closing the kitchens
• Control the quality and freshness of products
• Must follow procedures for stock management
• Ensure the cleanliness and organization of their workplace and equipment
• Respect and enforce preventive measures to avoid accidents
• Organize the work of demi-chefs de partie, pastry commis, apprentices, and kitchen porters
• Train and develop the skills of demi-chefs de partie and pastry commis
• Manage requisitions through the storeroom
• Non-exhaustive list and subject to evolution by nature

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

The Chef de Partie (M/F) is reporting to the Executive Chef and is responsible for the entire staff within their section. The main responsibilities include:

• Prepare, complete, and ensure the supply of dishes during service
• Control the stock of their section and submit orders to the sous-chef or head chef
• Follow the technical sheets established by the Executive Chef
• Daily verification of set-ups
• Efficiently allocate work tasks for the utmost customer satisfaction
• Prepare and participate in taste tests
• Know the procedures for starting up and closing the kitchens
• Control the quality and freshness of products
• Must follow procedures for stock management
• Adhere to the storage system
• Respect and enforce hygiene in accordance with current legislation and preventive measures to avoid accidents
• Organize, train, and develop the work of demi-chefs de partie, commis, apprentices, and kitchen porters
• Ensure perfect collaboration with other departments
• Manage the requisition of supplies
• Responsible for maintaining storage areas
• Non-exhaustive list and naturally evolving in nature

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.