Responsable de restaurant / Chef(fe) de cuisine gérant un restaurant en toute autonomie. Assurant la qualité des services et supervisant l’équipe de cuisine dans le secteur de la restauration en Suisse.
Responsibilities
Manage the restaurant independently
Oversee production of hot and cold dishes
Design and plan varied menus
Ensure smooth service during events
Ensure quality and customer satisfaction
Supervise the kitchen team
Recruit and train staff
Manage budgets, inventories and orders
Organize and maintain cleanliness of the premises
Requirements
Proven experience in traditional and modern restaurant operations
Team player
Strong ongoing motivation
Creativity and a sense of innovation
Excellent organizational skills
Fluency in French required
CFC (Federal Certificate of Competence) as a cook or an equivalent qualification required
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