The Deputy Head Chef assists the Head Chef and replaces them during their days off, holidays, or absences. They may also intervene in the presence of the Head Chef, upon request or by delegation.

They directly represent the Head Chef to the brigade and ensure the link between the kitchen management and the operational teams. In this capacity, they ensure the proper organisation of the service, the quality of the mise en place, and the smooth running of kitchen activities.

The Deputy Head Chef holds an operational, organisational, and production role. By delegation, they may also be required to carry out certain administrative tasks related to kitchen management, notably quality and quantity control of products.

RESPONSIBILITIES

• Ensure the quality of the existing cuisine in all its forms and at all different points of consumption.
• Respect (and ensure respect for) at all times the character and personality of the Head Chef’s cuisine (validated by the Dietitians and Management) defined by a culinary orientation (menu description sheets, supplier referencing) and accept it as such. If there are remarks or suggestions, report them directly to the Head Chef.
• Ensure the supply of goods:
• Control quantities, quality, and cost of ordered products.
• Stock and food rotation (management of unsold items).
• Staff meals: supervision of menus or delegated to the second assistant.
• Draft a descriptive list of who does what? how much? how? when?
• Manage the pass during service hours upon request of the Head Chef or in their absence, respecting planned menus, allergies, intolerances, and client particularities at the time of dispatch.
• Ensure and oversee cleanliness:

1. Of kitchens and annexes.
2. Of workstations and cold rooms.
3. Of equipment.
4. Of staff changing rooms.
5. Of kitchen staff, professional attire and personal hygiene (clean hands, short nails, shaved or trimmed beards, clean and short hair, wearing of toque or skullcap).

• Cooperate with the Head Chef for menu development and organisation / Develop menus in the absence of the Head Chef, while respecting client allergies and intolerances and related tasks:
• Daily sheet per work and production service.
• Fruit and vegetable order sheets.
• Place orders for fresh and pantry products during the absence or on request of the Head Chef.
• Order sheet (date the order, order unit, quantity ordered, quality, delivery day, cross off each ordered product).
• Supplier list and telephone numbers.
• Ensure follow-up of the cleaning schedule implemented.

Organisation

• Write production sheets according to client orders and Diet directives for the two services the next day.
• Organise workstations and monitor production control:
• Set up a production chart by section, work list by persons assigned to stations.
• Enforce discipline in the kitchen:
• Respect hierarchy, manage relations between kitchen, dining room, and other services.
• Know client activity and requests (gather information, especially at weekends for arrivals).
• Report to the Head Chef any anomalies requiring intervention by the Technical Service or maintenance work requests.
• Organise first aid if needed:
• If possible, treat the injured person with the kitchen emergency kit, otherwise direct them to a medical centre and reorganise stations accordingly.
• Ensure compliance with hygiene standards:
• Distribute and file temperature records and all self-control sheets.
• Collect or distribute internal mail via other services: in the absence of the Head Chef or on request.

Financial Management

• Take inventories at the end of freezer stock.
• Ensure energy savings (water, gas, electricity) and human resources (avoid unnecessary travel, overtime, recovery of hours) and manage extra staff timesheets.

Management

• Ensure training of apprentices and interns (instruct and motivate).
• Inform the dining room manager of the number of remaining menus if needed and replacement proposals if applicable.
• Promote the CLP brand image internally and externally.
• Report to the Head Chef or Management any precarious, relational, or functional issues arising from the brigade or kitchen.
• Mediate in case of conflict. Determine urgency, client expectations, respond calmly then later with the involved parties, identify the cause of the conflict and find a solution to prevent recurrence.

Non-exhaustive list, variable according to needs determined by the situation

PROFILE

• Graduate of a hotel school or culinary apprenticeship.
• Experience in hospitality / catering.
• Good knowledge of the profession and new techniques.
• Basic knowledge of dietetic cuisine.

Additional information:

• Workplace: Clarens - Montreux
• Contract type: Permanent
• Activity rate: 100%
• Start date: to be agreed

We offer you:

A rewarding, dynamic environment with first-class services. A very stimulating and warm working environment where we will showcase your talents with salary conditions commensurate with your skills.

For more information about our organisation: https://www.cliniquelaprairie.com/fr and https://cliniquelaprairiemedical.com/

Our recruitment team reviews all applications and will keep you informed as soon as possible. However, if you have not been contacted by our company within 3 weeks, you may consider your application unsuccessful. Please note that in this case we will not retain your application file.