Kitchen - Chef


  • Daily mise en place
  • Maintain the neatness and cleanliness of the kitchen at all times
  • Ensure that the food standards stipulated on the menu are kept
  • To prepare, cook and present food quickly and efficiently
  • To prepare all the menus for events
  • Train and keep the team motivated in order to ensure a perfect preparation and an optimal time service
  • Ensure the correct level of temperature for fresh, frozen and dried food in the store room
    • Supervise the maintenance and use of machinery
    • Pricing
    • Orders
    • Collaborate in the training of the members of your team
    • Collaborate in the creation of new dishes


  • Academic training in cuisine
  • Knowledge of ACCPP
  • Experience of minimum 2 years
  • Schedule flexibility

To be valued

  • Sushi knowledge is an advantage
  • Other languages, like French, German, Russian, Arabic, etc.