FR - Chef de Cuisine (F/H/X)

Develop and prepare high-quality cuisine tailored to various events, designing varied and refined menus that account for seasonal ingredients and guest needs. Ensure proper kitchen organization while strictly adhering to hygiene and safety standards. Manage procurement, inventory, and costs to maintain financial efficiency. Lead and coordinate the kitchen team, directing delegation and task distribution. Guarantee meticulous plating and a gastronomic experience matching the standards of Rotary Geneva events. Requires solid experience in banquet and reception organization, strong time management skills, and the ability to track quality indicators and cost ratios.