Head Chef

Main Duties

• Organization and management of the kitchen of the Consul General’s official residence;
• Preparation of meals in various formats: breakfast, lunch, buffet, afternoon tea, cocktail receptions, dinner, and gala dinner, ranging from 2 to over 100 guests (for cocktail receptions);
• Development of menus based on recommendations on various aspects (market prices, seasons, diets and dietary requirements, ongoing development of the cuisine, etc.);
• Purchasing of products, verifying orders, managing costs, finding new suppliers with products that meet the standards of French cuisine, and researching recipes;
• Maintenance of kitchen equipment and materials;
• Additional housekeeping duties: leading and managing teams of varying sizes depending on the size of the events to be organized;
• Preparation, with the Consul General’s secretariat, of technical information sheets for entertainment expenses.

Successful professional experience in various kitchen positions;

Knowledge of appellations for menu creation;

Experience in logistics, team management, and inventory management;

Experience in organizing receptions.

English, reading, writing and speaking: fluent;

Command of Excel, Word and Outlook required.

Adaptability and versatility are essential, particularly for organizing receptions;

Creativity and rigor.