Kitchen Head Chef
Position Overview
We are seeking an experienced and passionate Head Chef to lead our kitchen operations at SHMS Caux. This role is ideal for a culinary professional who thrives in a fast-paced environment and is motivated to contribute to both operational excellence and student development.
The Head Chef will oversee all food production, ensure the highest culinary standards, and play an active role in supporting the practical training of hospitality students.
Key Responsibilities
Kitchen Operations
Lead and manage all kitchen operations across multiple outlets, including student dining, banqueting, and special events
Ensure consistent quality, presentation, and service standards
Develop creative, seasonal menus adapted to an international student body
Oversee food production for daily operations and large-scale events
Plan and execute catering for internal and external events, including VIP functions and graduation ceremonies
Team Leadership
Supervise, train, and motivate kitchen staff
Foster a positive, professional, and collaborative working environment
Support team development through coaching and performance management
Student Engagement & Training
Support the practical training of students within kitchen operations
Act as a mentor by demonstrating professional culinary techniques and standards
Collaborate with academic teams to align operational activities with learning objectives
Food Safety & Compliance
Ensure compliance with HACCP standards and Swiss food safety regulations
Maintain high standards of hygiene, cleanliness, and workplace safety
Monitor stock rotation, storage, and labeling procedures
Cost Control & Procurement
Manage food costs in line with budget targets
Oversee inventory, purchasing, and supplier coordination
Implement waste reduction and sustainable practices
Profile & Qualifications
Proven experience as a Head Chef or as Sous Chef, ideally within hospitality industry or high-volume operations for at least 4 years
Culinary diploma or equivalent professional training
Strong knowledge of international cuisine
Experience in large-scale catering and banqueting
Solid understanding of HACCP and food safety standards
Strong leadership and organizational skills
Experience in training or mentoring is an advantage
Fluent in English and French
What We Offer
A unique working environment within a leading hospitality school
Opportunity to contribute to the development of future industry professionals
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