Head Chef, San Francisco

Main Duties
Organization and management of the kitchen of the Consul General's official residence;
Preparation of meals in various formats: breakfast, lunch, buffet, afternoon tea, cocktail receptions, dinner, and gala dinner, ranging from 2 to over 100 guests (for cocktail receptions);
Development of menus based on recommendations on various aspects (market prices, seasons, diets and dietary requirements, ongoing development of the cuisine, etc.);
Purchasing of products, verifying orders, managing costs, finding new suppliers with products that meet the standards of French cuisine, and researching recipes;
Maintenance of kitchen equipment and materials;
Additional housekeeping duties: leading and managing teams of varying sizes depending on the size of the events to be organized;
Preparation, with the Consul General's secretariat, of technical information sheets for entertainment expenses.
Successful professional experience in various kitchen positions;
Knowledge of appellations for menu creation;
Experience in logistics, team management, and inventory management;
Experience in organizing receptions.
Languages
English, reading, writing and speaking: fluent;
IT
Command of Excel, Word and Outlook required.
Other
Adaptability and versatility are essential, particularly for organizing receptions;
Creativity and rigor.
About the Company
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