Chef de Cuisine

Responsibilities

• Develop and evolve the culinary offer in line with Group Restaurant Direction
• Propose innovative and identifiable cuisine following gastronomic trends
• Elaborate technical sheets and ensure their application by teams
• Optimize costs including Food Cost and productivity
• Plan orders, supervise inventories, and control stocks
• Ensure compliance with HACCP standards and cleanliness of spaces
• Manage and train a small brigade of 2 collaborators
• Ensure fluid information flow between internal services

Requirements

• CAP/BEP in Cuisine
• Minimum 5 years of experience in professional kitchens
• Mastery of management issues such as costs and stocks
• Strong creativity and product sense
• Rigor and organizational skills
• Natural leadership and clear communication
• Interest in CSR and responsible catering (local products)

About the Company

Le Groupe Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. Operating iconic establishments from Normandy to New York, Barrière embodies a unique French art de vivre through its 21 hotels and 34 casinos and clubs.