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Automatically translated from French. View the original offer
Manage the culinary production, guarantee the quality of dishes, the organization of the brigade, food hygiene and cost control.
Design and evolve the culinary offer: develop seasonal maps and menus, create and update manufacturing data sheets and ensure the monitoring of costs (food cost). Manage and supervise the kitchen brigade: organize, distribute and supervise the work of the teams (hot cooking, cold cooking, pastry and diving), while ensuring compliance with standards and procedures. Ensure quality and food safety: check the quality, presentation and conformity of dishes before they are sent to the dining room, and ensure strict compliance with HACCP standards and food hygiene rules. Optimize supplies and raw material management: plan food needs in collaboration with the stock manager, control quantities and costs, and limit food loss and waste.
Supervise the culinary services at events: ensure the preparation and coordination of the kitchen during receptions, weddings and other events, ensuring the adaptation of menus, the organization of production, respect for the timing of service, the quality of dishes and the good coordination of the team. Develop team skills: support, train and advance the members of the brigade in order to maintain a constant level of quality, professionalism and performance.
Collaborate with other departments: work in close coordination with management, room, event service and inventory management to ensure a consistent customer experience and efficient operation of the kitchen.
Hard skills – Technical skills
Professional training in cooking, ideally complemented by a specialization in culinary management. Minimum 5 years of experience in the kitchen, including significant experience in a management position. Excellent mastery of culinary techniques and quality standards. Mastery of the development and follow-up of technical sheets and food cost. Good knowledge of HACCP rules and hygiene and food safety standards. Ability to manage and coordinate a kitchen brigade. Experience in organizing and supervising services and events, especially for receptions and weddings. Professional French; fluency in English is an asset. Soft Skills – Soft skills Leadership and ability to bring a team together. Benevolent authority and ability to enforce standards. Sense of organization and rigor. Stress management and ability to work in a demanding environment. Requirement and sense of detail oriented towards quality. Team spirit and ability to collaborate with other departments. Pedagogy and ability to transmit knowledge and know-how. Responsiveness, autonomy and ability to make decisions. Coco Beach Majunga recruits: Executive Chef, CDI, in Maroala, MahajangaMadagascar. Expected profile: 5 years minimum experience. Duties Design and evolve the culinary offer: develop seasonal maps and menus, create and update manufacturing data sheets and monitor costs (food cost). Manage and supervise the kitchen brigade: organize, distribute and supervise the work of the teams (hot cooking, cold cooking, pastry and diving), while ensuring compliance with standards and procedures. Ensure quality and food safety: check the quality, presentation and conformity of dishes before they are sent to the dining room, and ensure strict compliance with HACCP standards and food hygiene rules. Optimize supplies and raw material management: plan food needs in collaboration with the stock manager, control quantities and costs, and limit food loss and waste. Supervise the culinary services at events: ensure the preparation and coordination of the kitchen during receptions, weddings and other events, ensuring the adaptation of menus, the organization of production, respect for the timing of service, the quality of dishes and the good coordination of the team. Develop team skills: support, train and advance the members of the brigade in order to maintain a constant level of quality, professionalism and performance. Collaborate with other departments: work in close coordination with management, room, event service and inventory management to ensure a consistent customer experience and efficient operation of the kitchen. Candidate profile Hard skills – Technical skills Professional training in cooking, ideally complemented by a specialization in culinary management. Minimum 5 years of experience in the kitchen, including significant experience in a management position. Excellent mastery of culinary techniques and quality standards. Mastery of the development and follow-up of technical sheets and food cost. Good knowledge of HACCP rules and hygiene and food safety standards. Ability to manage and coordinate a kitchen brigade. Experience in the organization and supervision of services and events, including receptions and weddings. Professional French; fluency in English is an asset. Soft Skills – Soft skills Leadership and ability to bring a team together. Benevolent authority and ability to enforce standards. Sense of organization and rigor. Stress management and ability to work in a demanding environment. Requirement and sense of detail oriented towards quality. Team spirit and ability to collaborate with other departments. Pedagogy and ability to transmit knowledge and know-how. Responsiveness, autonomy and ability to make decisions.
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Je suis très intéressé(e) par ce poste chez Coco Beach Majunga. Mon parcours correspond bien à des besoins comme 5 ans d'expérience, et j’aimerais montrer concrètement comment je peux contribuer. Puis-je vous envoyer un CV qui illustre cela ? Merci pour votre considération.
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