Kitchen Head Chef, Caux

Position Overview

We are seeking an experienced and passionate HeadChef to lead our kitchen operations at SHMS Caux. This role is ideal for a culinary professional who thrives in a fast-paced environment and is motivated to contribute to both operational excellence and student development.

The HeadChef will oversee all food production, ensure the highest culinary standards, and play an active role in supporting the practical training of hospitality students.

Key Responsibilities Kitchen Operations

Lead and manage all kitchen operations across multiple outlets, including student dining, banqueting, and special events

Ensure consistent quality, presentation, and service standards

Develop creative, seasonal menus adapted to an international student body

Oversee food production for daily operations and large-scale events

Plan and execute catering for internal and external events, including VIP functions and graduation ceremonies

Team Leadership

Supervise, train, and motivate kitchen staff

Foster a positive, professional, and collaborative working environment

Support team development through coaching and performance management

Student Engagement&Training

Support the practical training of students within kitchen operations

Act as a mentor by demonstrating professional culinary techniques and standards

Collaborate with academic teams to align operational activities with learning objectives

Food Safety&Compliance

Ensure compliance with HACCP standards and Swiss food safety regulations

Maintain high standards of hygiene, cleanliness, and workplace safety

Monitor stock rotation, storage, and labeling procedures

Cost Control&Procurement

Manage food costs in line with budget targets

Oversee inventory, purchasing, and supplier coordination

Implement waste reduction and sustainable practices

Profile&Qualifications

Proven experience as a HeadChefor as SousChef, ideally within hospitality industry or high-volume operations for at least 4 years

Culinary diploma or equivalent professional training

Strong knowledge of international cuisine

Experience in large-scale catering and banqueting

Solid understanding of HACCP and food safety standards

Strong leadership and organizational skills

Experience in training or mentoring is an advantage

Fluent in English and French

What We Offer

A unique working environment within a leading hospitality school

Opportunity to contribute to the development of future industry professionals

Dynamic, international workplace

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