Job description :
- Design of menus and preparation of meals, buffets and receptions
- Management of all supplies and equipment
- Purchasing food and keeping accounts of food purchases
- Cleaning and maintenance of all kitchen equipment and workspaces
- Management of the vegetable garden and the herb garden with the gardener
- Management of teams recruited punctually during events
Skills :
- Expertise in cooking techniques, 8 to 10 years’ experience required
- Diploma from a hotel school and/or experience as a cook or chef
- References required
- Knowledge of hygiene rules
- Knowledge of safety rules (fire prevention)
- Solid knowledge in dietetics
- Fluency in English (spoken and written)
- A basic understanding of French is an advantage
- Organisational skills
- Confidentiality, discretion, availability
