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Head chef |
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Destinations Restaurants in Sofitel, Novotel, Mercure hotels and large Ibis hotels Restaurants Accor Thalassa institutes Lenôtre restaurants and production laboratories Overview The head chef organises and assures the management of all processes involved in producing full or side dishes and meals under his responsibility: from food supplies through to service. What I do from day to day ... …Create a good working atmosphere, coordinate and motivate the kitchen staff …Ensure that the dishes served are of high quality, that they comply with the technical instructions and that they delight our guests …Optimize outgoing costs on food items …Manage global expenditure regarding kitchen operations …Supervise and check monthly stock takings I guarantee that hygiene and safety standards are respected throughout the kitchen. I keep informed about new trends in catering and promote the food and beverage concept of the restaurant. I take part in decisions about investments for the kitchen. In gastronomic restaurants, I design the selection of dishes and prepare any set menus.
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Leadership