Chef de Cuisine

• Creating and renewing menus
• Coordinating the kitchen brigade
• Cooking dishes and ensuring their quality
• Managing stocks and supplies
• Ensuring hygiene and food safety standards

• Experience confirmed in restauration
• Creativity and passion for culinary arts
• Mastery of hygiene and food safety rules

Experience in establishments of high standing

• Creative freedom to create menus
• Use of fresh and local products
• Culinary diversity between bistronomy and gastronomy
• High-end work environment
• Dynamic and supportive team