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Chef

You take care of designing the restaurant’s menus and menus. You are also responsible for purchases and inventory, and you oversee all expenses related to the proper functioning of the kitchen. You integrate, train and supervise your work team, and control the production as well as the quality of the dishes.

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Training

CAP / BAC PRO / BTS hotel and catering

Qualities

Energy, passion for cooking, authority, good physical and stress resistance

Average salaries

Junior salary: 30-45 k€ gross annual
Confirmed salary: 40-90 k€ gross annual

Skills

Management skills, solid kitchen knowledge, team management, ability to communicate effectively, ability to detect the right profiles in order to build a team. Making your kitchen the satisfaction of your customers is a priority. And if all this is possible, it is also thanks to your team that you know how to manage as well as develop.

Outlook

Chef owner, Chef of several restaurants
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Our professionals testify

You have to be mindful of the fact that what you do is done for the pleasure of the customers

Michael , Chef in a 4-star hotel restaurant

Tell us about your background:

It was while watching “ Bon appétit of course ” with Joel Robuchon that I discovered the profession of cook. At first I wanted to be a pastry chef but my family was against it. So I did an apprenticeship in catering at the end of 3rd grade and I’ve been in the kitchen for 15 years.

How does a typical day go?

I start my day by placing the orders then I organize the work of the team according to the menu of the day and the reservations.

What do you appreciate the most in your role?

Create new cards, choose products with suppliers and convey the desire for a job well done to my team.

What qualities do you need to have to do this job?

You have to be mindful of the fact that what you make is done for the pleasure of the customers and that every dish that leaves the kitchen must be perfect.

You have to like to cook and eat well. These are the key points for me...

Florian, Chef Gastro and Bistro

Tell us about your background:

I have always liked good things and it was only natural that I turned to the hotel school. CAP then professional baccalaureate in my pocket I started in the palaces of the Coast followed by a passage in a starry in Scotland. For 6 years I have opted for bistronomic brasserie cuisine. I feel closer to my clients and their expectations, but also to my team.

How does a typical day go?

The day begins with placing orders and checking invoices. Then I check the proper application of hygiene rules and I join my team in the kitchen for the service.

What do you appreciate the most in your role?

The positive energy of the stress caused by the service approach, the orders that arrive and then also the pleasure of satisfying a customer who has a particular request.

What qualities do you need to have to do this job?

You have to like to cook and eat well. These are for me the essential points apart from work, courage and curiosity.

An anecdote ?

The one that struck me the most was when a client in a Palace ordered us a bluefin tuna Carpaccio at 4:00 in the morning. I had to call all my colleagues from the palaces of Cannes in the middle of the night before finding him at the Martinez.

Real recruitment professionals

Alain, Chef

“I would like to thank the JOBHOSPITALITY agency which selected me, tested me during 3 interviews, recommended me to my current employer when the recruitment process was already over.
Real recruitment professionals! »

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