Chef de cuisine Banquet (H/F) - CDD 3 mois (pour commencer) — Ibis Budget

Full description

Company descriptionJoin an Accor hotel, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here we believe in you and in what you bring. There are many opportunities for development and evolution. Every gesture, every smile, every action, helps create a positive and memorable impact for our clients, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Have the opportunity to become a Heartist®, and let your heart guide you into this world where life beats harder. Job descriptionThe Chef de cuisine Banquet is responsible for the organization, production and quality of culinary services for events (banking, weddings, seminars, receptions, cocktails, conferences, etc.). It ensures compliance with quality standards, deadlines, costs and standards of food hygiene and safety (HACCP). MAIN RESPONSIBILITIES Production management

• Plan, organize and supervise the culinary production of banquets.
• Develop menus in collaboration with management and business teams.
• Ensure the quality, presentation and regularity of the dishes served.
• Adapt production according to the number of guests and logistical constraints. Team management
• Coach, train and motivate the kitchen team.
• Organize planning and assign tasks.
• Ensure the development of skills and compliance with internal procedures.
• Ensure effective communication with other services (banking, catering, purchasing, maintenance). Hygiene, safety and HACCP
• Strictly enforce and enforce existing HACCP standards and health regulations.
• Control storage, cooking, cooling and warm-up temperatures.
• Supervise traceability of foodstuffs.
• Ensure that cleaning and disinfection procedures are followed.
• Conduct regular checks and corrective actions in the event of non-compliance.
• Prepare and accompany food safety and hygiene audits. Cost management
• Control material costs and optimize yields.
• Manage orders, stocks and inventories.
• Limit losses and food waste.
• Control the quality of the goods received. Customer satisfaction
• Ensure a high level of quality and satisfaction at events.
• Respond to specific requests (allergens, diets, special requirements).
• Participate in continuous improvement of culinary servicesQualificationsPROFIL RECHERCHED Training
• Diploma in cooking, hotel-restaurant or equivalent.
• HACCP training or food safety certification highly desired. Experience
• Minimum 5 years of experience in cooking, including at least 2 years on a position of Chef de cuisine or Banquet Deputy Chef.
• Experience in organizing high-capacity banquets and events. Technical expertise
• Excellent mastery of culinary techniques.
• Very good knowledge of HACCP standards and food hygiene regulations.
• Control of cost, inventory and supply management.
• Good knowledge of allergens and food safety rules.
• Mastery of computer kitchen management tools (an asset). Personal suitability
• Leadership and ability to unite a team.
• Excellent organization and focus.
• Stress resistance and ability to work under pressure.
• Sense of detail and quality requirement.
• Team spirit, rigor and responsiveness.
• Creativity and customer orientation Working conditions
• Hours vary according to the events (evenings, weekends and public holidays).
• Work in a dynamic environment with large production volumes.
• Strict compliance with safety, hygiene and HACCP procedures.Additional informationStarting date: immediately or to be agreed upon by the parties. Our Commitment Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit, and promote diversity of talent.