Chef (Catering)

The Chef is responsible for the oversight of day-to-day activities, ensuring to deliver the high-end food experience of Yarzin Sella, while making the restaurant profitable. He is accountable for all culinary aspects onsite, but also for managing supplies and costs. He coaches and develops his team members and maintains a trust relationship with the client.

Essential Functions:

• Culinary operations
  • Adapting menus prepared by the client to suit specific requirements
  • Ensuring that the menus and the client's expectations are properly understood
  • Supervising the conformity, quality and quantity of culinary preparations
  • Preparing the dishes, or delegate their preparation to the team
  • Ensuring all products are correctly labelled for daily services
  • Organising one-off events
  • Ensuring the quality of the preparation and presentation of the dishes in accordance with internal and client standards, especially in terms of schedule
  • Strictly applying internal and client work health and food safety instructions (HACCP)
  • Recording all the necessary data daily (use-by dates, traceability, delivery and serving temperatures, etc.) and check that they are correct
  • Implementing corrective action in the event of non-compliance
  • Communicating effectively with the rest of the team regarding product names and ingredients, especially in the event of changes
• Supply Management
  • Participating in sourcing suppliers and products
  • Drawing up orders for ingredients and quantities required
  • Passing on orders, monitoring their fulfilment and controlling goods once delivered
  • Managing orders and stocks (inventories) for the dining room and micro-kitchens, respecting allocated budgets and anticipating needs
  • Organising and optimising storage space
  • Keeping track of the restaurant's accountability (recording invoices)
  • Monitoring labour, food and other costs and the budget allocated by the client
• Team management
  • Organising the team's working hours: planning and monitoring schedules in line with operational requirements; managing absences, holidays and occasional needs for replacements
  • Supervising and coordinating the team's activities, leading daily briefings
  • Actively participate in the recruitment of new team members
  • Provide ongoing training for the teams (new processes, standards, new offers, etc.), and contact the relevant departments on technical issues (HR, hygiene, etc.)

Requirements

Skills and Qualities:

• Punctuality, strong organizational skills
• Excellent leadership and team management skills, with the ability to motivate and develop a diverse team
• Strong knowledge of cooking techniques, food preparation, and presentation, with the ability to lead and mentor kitchen staff
• Strong communication skills to effectively liaise with clients, staff, and management
• Strong understanding of food safety regulations, kitchen equipment, and culinary techniques
• Excellent adaptability
• Ability to quickly resolve issues in a fast-paced kitchen environment, adapting to changing demands and client requests
• Excellent attention to detail, ensuring that all food is prepared to the highest quality standards and presented attractively
• Proficiency in kitchen management software and basic office tools (e.g., MS Office)

Additional Requirements:

• Culinary degree or equivalent professional experience
• Fluent in English to interact with international teams and clients
• Follow and apply the company's existing procedures and standards to ensure consistency across operations
• Adhere to the schedule provided by the supervisor, ensuring to clock in and out as required at the company's designated timekeeping system