Chef de restaurant (H/F)

Supervise meal preparation and presentation in compliance with HACCP standards, ensuring nutritional needs are met for elderly residents. Collaborate with management to foster a cohesive culture, regularly exchange with medical staff to adapt diets, and demonstrate exceptional culinary mastery through product tasting and aesthetic plating. Manage budgets, orders, and stock levels autonomously while reporting inventory progress to leadership. Train and coordinate kitchen teams, maintaining functional links with service staff to ensure resident well-being. Requires at least four years of chef experience, preferably in collective catering, with strong communication skills and sensitivity to medical dietary requirements.