Chef de Cuisine (H/F) Resto Halle
Core
Leading culinary operations for a traditional Lyonnaise brasserie, focusing on product quality, team management, and menu evolution.
Role type
Executive Chef (Brasserie)
Builds
Traditional Lyonnaise brasserie dishes
Domain
Hospitality / French Gastronomy
Required skills
Culinary leadership, team management, cost control, menu development, HACCP compliance, inventory management
Preferred skills
Experience in traditional brasserie, ability to structure kitchen organization
Technologies
HACCP
Responsibilities
Organize and supervise food production, manage purchasing and stock costs, recruit and train kitchen staff, develop the menu and highlight local terroir, ensure hygiene and safety standards
Seniority
Senior, hands-on IC
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