The Head Chef is responsible for food service operations in airport lounges. He or she ensures premium-quality service that meets the group’s standards and the expectations of a discerning clientele.

Main Responsibilities

• Ensure high-quality culinary service
• Ensure customer satisfaction in the lounges
• Plan and develop menus
• Manage the budget, inventory, and stock
• Manage, organize, and supervise the kitchen team
• Ensure compliance with food safety and hygiene standards

Training

BTS or vocational baccalaureate (Bac Professionnel) in Hospitality and Catering. Proven experience as a Chef or Sous-Chef is an advantage.

Required Qualifications

• Rigor and Discipline
• Leadership and the ability to lead a team
• High standards for production quality
• Organizational Skills and Sense of Responsibility
• Creativity in menu development.