Chef de restaurant (H/F)

Supervise meal preparation and presentation while adhering to HACCP quality and safety standards. Collaborate with management to foster a culture of excellence and coordinate with medical staff to ensure dietary needs for residents are met. Demonstrate culinary mastery by tasting products regularly and ensuring aesthetic plating. Propose continuous improvements to menus and services while managing budgets, orders, and inventory levels. Lead kitchen staff, train team members, and maintain functional links with service teams to support resident well-being. Requires at least four years of culinary experience, preferably in collective catering, with strong budget management skills. Located in an EHPA in Bourron-Marlotte serving 80 residents.