Job description
Passionate kitchen coordinator to orchestrate culinary production and team management.
Responsibilities
Supervise the kitchen, pastry, and bakery, plan production according to traffic, manage financial and material resources (inventories, supplies, negotiations), support the team: recruitment, training, scheduling, conflict management, plan menus, ensure quality and consistency of dishes, ensure compliance with hygiene and safety standards.
Requirements
DEP in cooking and/or ASP in market cooking, 6 to 8 years of experience in institutional cooking, a minimum of 2 years of experience in supervision and management, proficiency in Outlook, Excel, Word, and supplier web applications, leadership and team spirit.