Head ChefFounded in, Clinique La Prairie has forged a reputation for excellence worldwide, becoming a pioneer in the field of longevity. With an innovative spirit in its DNA, for 90 years, the establishment has continuously improved its services and has been recognized for several decades as a prestigious destination for health and wellness stays. Our mission is to help and inspire people to live a longer, healthier, and better life. The medical center of Clinique La Prairie offers an exceptional range of expertise including more than 50 medical specialists, several surgery departments, 3 operating rooms, and 20 post-surgery rooms. Oriented towards a holistic approach to health and well-being, our specialties cover a wide range of medical and paramedical fields to meet the physical and psychological needs of our patients. To strengthen our team, we are looking for a Head Chef.Definition of the function and missionMaintain and develop the quality of the dishes coming out of the kitchen while respecting CLP standards and procedures related to the kitchen. Ensure the management, economic and social administration of the kitchen brigade, according to internal directives. Position oneself as a service leader.ResponsibilitiesPRODUCT MANAGEMENTDelegate tasks and responsibilities, position the Sous-Chef as a replacement, train the 2nd Sous-Chef and the Junior Sous-Chef as deputies.Submit to Management any measure for the improvement of the service.Choose suppliers in agreement with hotel management and place orders directly with them (independent suppliers, purchasing centers, etc., negotiate prices and conditions).Respect labor laws (apprentices, interns).Ensure the quality of existing cuisine in all its forms and in all the different points of service.Enforce at all times the character and personality of the cuisine (validated by dietitians and Management) defined by a culinary identity (menu description sheets, supplier referencing).Plan and develop new menus:- Menu for 1 week, fixed for 3 months, 4 menus per year- 2 starters:- 1 hot or cold soup- 1 cold or hot starter (in the evening)- 1 mixed salad (vegetables and salad only)- 2 main courses:- 1 fish + garnishes and vegetables- 1 meat or poultry or game in autumn season + garnishes and vegetables (different from fish)- 3 desserts:- 2 desserts + 1 fruit of the day- 14 services per week:- 94 different items: 14 soups, 14 starters, 14 fish + garnishes and vegetables, 14 meats, 28 desserts, + 14 fruits of the dayPlan to define the menus in Normal, Calorie-controlled, and Medical Center post-op variants, 14 special soups, 14 fish/meat + sauces, specific garnishes and vegetables, 14 special desserts.Manage menus and the resulting workflow:- Daily sheet per work and production service- Fruit and vegetable order sheets- Kitchen recipe binders for cold, hot, pastry, and service sections- Origin of meat and fish- Availability of normal and diet ice creams and sorbets- Availability of fruits and vegetables for each season- 7 types of cake per week or other sweet treatsEnsure the supply of products.Control the quantity, quality, and cost of products in stocks and foodstuffs (management of unsold items).Staff meals, menus (delegated to the 2nd Sous-Chef).Drafting of a descriptive list of who does what, how much, how, when (Sous-Chef and Chef de Partie).Ensure the management of the pass during service hours or delegate functions to the Sous-Chef.Ensure and watch over cleanliness:- Of kitchens and annexes- Of workstations and cold rooms- Of staff changing rooms- Of kitchens, professional clothing, and personal hygiene (clean hands, short nails, beard shaved or trimmed, clean and short hair, wearing a toque or cap)Take all preventive measures in terms of hygiene and safety.Manage the kitchen linen: uniforms, aprons, dish towels (in agreement with the Housekeepers).Place orders for fresh products or delegate to the Sous-Chef (see order sheet), specifying the delivery date, the order unit, the quantity ordered, and the quality. On the day of delivery, cross out each product ordered.Supplier list and telephone.Perform research work and contribute to the development of new dishes, new working methods, techniques applicable in the kitchen.Draft production sheets according to customer orders and dietitian directives for the two services of the following day (schedule 4 or 7).Organize workstations and monitor production control:- Set up a production table by section and create a work list by person distributed across the stations (Sous-Chef and Chef de Partie).Enforce discipline in the kitchen:- Respect for hierarchy, management of relationships between kitchen/dining room/and other services.Know the activity and customer requests (go get the information).Analyze customer comment sheets and provide proposals and/or solutions.Meet customers during services, cocktails, or other events (take note of their comments, manage remarks).Raise awareness among the brigade regarding the CLP brand image and the quality of services provided.Report to the corresponding department head any anomalies requiring the intervention of the Technical Department or any requests for maintenance work.Organize first aid in case of need. If possible, treat the injured person with the kitchen emergency kit, otherwise direct them to a medical center and reorganize the stations accordingly.Ensure compliance with hygienic standards:- Distribute and file temperature logs and all self-control sheets.Collect or distribute internal mail via other services: in the absence of the Chef, this will be done by the Sous-Chef.Represent CLP externally.Meet journalists and representatives of the press.Manage hours and presence time according to activity.Other:Workplace: Clarens - MontreuxType of contract: Permanent contractActivity rate: 100%Start date: To be agreedWe offer you:An enriching, dynamic environment with first-rate facilities. A very stimulating and warm working environment where we will highlight your talents with salary conditions in line with your skills.For more information regarding our establishment: andOur recruitment team reviews all applications and we will keep you informed as soon as possible. Nevertheless, if you are not contacted by our company within 3 weeks, you can consider your application as unsuccessful, as in that case, we will not keep your file. jidabecd3caen jit0624aen jpiy26aen