-Minimum 10 years of experience as a Head Chef
-Essential experience in 4 and 5 star hotels, clinics and nursing homes
-Holder of an AFP, CFC in cooking and Federal Diploma or equivalent qualification
-Excellent mastery of traditional, gourmet and collective cuisine
-Confirmed knowledge in catering activities and banquet organisation
-Very good knowledge of food textures and specific diets in nursing homes
-Ability to manage large production volumes while ensuring quality -Complete management of the kitchen and production
-Menu planning for a full month
-Creation of menus adapted to the seasons and the needs of the establishments
-Management of orders and stock
-Monitoring and control of food costs
-Negotiation of prices and management of supplier relations
-Supervision, training and management of kitchen teams
-Preparation of staff schedules
-Ensuring compliance with HACCP and hygiene standards
-Organisation and supervision of catering and banquet services