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Head Chef, Le Pigalle
Salary: Competitive
Location: Paris, France
Type: Full Time
Posted: 9 months ago

Head Chef, Le Pigalle

Salary: Competitive
Location: Paris, France
Type: Full Time
Posted: 9 months ago

Good food for everyone…

Local, natural and genuine… Our menu offers simple and handpicked seasonal dishes that change with the variety of nature. They are prepared and served all day, and until late at night. It’s all about making the produce the focus rather than unnecessary preparation. This is a kitchen where most of the preparation is done beforehand, often using home-made jams, terrines, pickles and preserves made the summer before.

The menu has a distinctly local flavour and has been put together with local retailers and growers who are as eclectic as the hotel itself. This decidedly seasonal menu is available on the ground floor or from room service. The wine list (natural wines for the most part) and bar menu follow the same philosophy, with the emphasis on simplicity and accessibility rather than fancy concept beverages. They’re available 24 hours a day.

The Chef will be involved in the opening of new F&B outlets Q2 2020 (next door coffee shop and kebab joint), s/he should be able to offer ideas and solutions regarding the organisation of working areas as well as developing new menu options in the line with the restaurant’s and hotel’s DNA

• Manage the team of 8-10 people, organise the workflow and the day to day activity and maintain a good quality in work environment

• Ensure the quality and consistency of food production and a smooth service in compliance with company standards and costing

• Work with the general manager to set up sales and profits objectives and ensure these are achieved

• Responsible for all food safety procedures

• Responsible for organisational and kitchen management, including purchasing and inventory reporting

The Ideal Candidate:

• Experience as Sous-chef or Head Chef

• Passionate about good quality local and seasonal produce (and able to source it)

• Solid management skills (team of 8 to 10)

• Control and management of food production (restaurant, bar, room service, breakfast, take away, events)

• Excellent adaptability

• Cost management

• Excellent communication skills

Hotel Le Pigalle Website

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