https://dhakichikis.com/

Chef de cuisine @ Dessance, 75003

  • Post Date:May 12, 2019
  • Apply Before: August 30, 2019
  • Views 251
  • Type Etablissement Bistronomique
    Couverts 38
    Cout Dinner 76€ - 105€
  • Salaire net Selon profil
    Coupures À preciser
    Experience 7 ans
Job Description


 

About

We are a gourmet restaurant in the Marais and we are looking for our next Chef! If you are dynamic and you like the contact with the customers, we propose you a beautiful challenge in a culinary design and very international establishment created since 2011

You will have to demonstrate by your course a true mastery of the taste, combinations of textures and preference original preparations but not necessarily very technical.

The Chef will be responsible for his brigade of 4 people. Kitchen-counter facing the room, so a permanent communication with customers. Quality products from the best suppliers in Paris: Terroirs d’Avenir, Natura etc

Restaurant profile

  • Open: 5 days / week
  • Days: Wednesday – Sunday
  • Hours of service: 12:00 -14:30 & 189:00 – 22:00
  • Total workforce: 5
  • Cuisine: Mediterranean
  • Wine: Biodynamic / Natural / Conventional
  • Cocktails: Yes
  • Listed in the following culinary guides : Gault & Millaut / Le Fooding / Michelin / Pudlowski


Position profile

  • Position: Head Chef
  • Hiring date: 01/12/2019
  • Contract: Permanent (full time)
  • Working hours: 39h
  • Salary: According to profile
  • Supplementary compensation: Collective annual performance bonus, Individual performance bonus
  • Rhythms: to be specified
  • Repos: Consecutive
  • Work in WE: Yes, 2 days per WE
  • Team size: 2


Candidate profile

  • Minimum experience required in this position: 2 year(s)
  • Minimum general experience required: 7 year(s)
  • Candidate ideally should come from: both the bistronomic and the haute cuisine sectors
  • Languages: French advanced/basic, English advanced/basic – Other languages desired: 
  • Desired education: 
  • Details / precisions on the desired profile: International profiles are welcome! The ideal would be to have a mixed background in the haute cuisine and bistronomy. Very important is to dispose a great sensitivity for the products.