Banquet Head Chef (M/F) - 3-month Fixed-term Contract (to start)

About the job

Company Description

Join a hotel that is part of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring. There are many opportunities for development and progression. Every gesture, every smile, every action contributes to creating a positive and memorable impact for our guests, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats stronger.

Job Description

The Banquet Head Chef is responsible for the organisation, production and quality of culinary services intended for events (banquets, weddings, seminars, receptions, cocktails, conferences, etc.). They ensure compliance with quality standards, deadlines, costs and food hygiene and safety standards (HACCP).

MAIN RESPONSIBILITIES

Production Management
• Plan, organise and supervise the culinary production of banquets.
• Develop menus in collaboration with management and sales teams.
• Guarantee the quality, presentation and consistency of the dishes served.
• Adapt production according to the number of guests and logistical constraints.
Team Management
• Supervise, train and motivate the kitchen team.
• Organise schedules and allocate tasks.
• Ensure skills development and compliance with internal procedures.
• Ensure effective communication with other departments (banquets, catering, purchasing, maintenance).
Hygiene, Safety and HACCP
• Apply and rigorously enforce HACCP standards and current health regulations.
• Control storage, cooking, cooling and reheating temperatures.
• Oversee the traceability of food products.
• Ensure compliance with cleaning and disinfection procedures.
• Conduct regular checks and implement corrective actions in case of non-compliance.
• Prepare and support hygiene and food safety audits.
Cost Management
• Control material costs and optimise yields.
• Manage orders, stocks and inventories.
• Limit losses and food waste.
• Check the quality of received goods.
Customer Satisfaction
• Guarantee a high level of quality and satisfaction during events.
• Respond to specific requests (allergens, dietary requirements, special needs).
• Participate in the continuous improvement of culinary services

Qualifications

PROFILE SOUGHT

Education
• Diploma in cooking, hotel and catering or equivalent.
• HACCP training or food safety certification highly desirable.

Experience
• Minimum 5 years of experience in cooking, including at least 2 years as Head Chef or Sous Chef Banquet.
• Proven experience in organising large-scale banquets and events.

Technical Skills
• Excellent mastery of culinary techniques.
• Very good knowledge of HACCP standards and food hygiene regulations.
• Proficient in cost management, stock and supply management.
• Good knowledge of allergens and food safety rules.
• Proficiency in kitchen management software (an asset).

Personal Qualities
• Leadership and ability to unite a team.
• Excellent organisation and sense of priorities.
• Stress resistance and ability to work under pressure.
• Attention to detail and quality requirement.
• Team spirit, rigour and responsiveness.
• Creativity and customer orientation.

Working Conditions
• Variable hours depending on events (evenings, weekends and public holidays).
• Work in a dynamic environment with large production volumes.
• Strict compliance with safety, hygiene and HACCP procedures.

Additional Information

Start date: immediately or to be agreed upon between the parties.

Our Diversity & Inclusion Commitment:
We are an inclusive company and our ambition is to attract, recruit, and promote diversity of talents.