Full time Archives - Page 2 of 2

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

The Restaurant Manager manages, coordinates and supervises all activities of the restaurant. He is responsible for the financial management and definition of the rates applied in the institution. He is also responsible for recruiting and organizing staff work. The restaurant manager’s assignments vary depending on the type of restaurant he runs. In an independent restaurant, the manager participates, under the authority of the owner of the establishment, and with the chef, in the preparation of the dishes listed on the menu. He sets the prices displayed according to the annual budget. In charge of a group of restaurants, he applies the rules and standards set by the company’s head office. In both cases, he manages daily operations, develops the work schedules of the staff. He manages the human resources, recruiting permanent or seasonal employees. Finally, he ensures the quality of the welcome and ensures the satisfaction of the customers. The restaurant manager divides his time between his office, the restaurant area and the kitchen. When he is entrusted with the organization of an event, he meets his clients to discuss and settle all the details and requirements.

The position is perfectly suited to a head of rank-and-a-post hotel master with experience as a manager or assistant manager.

Skills:

The financial management of an institution
How to set restaurant menu rates
Take charge of recruitment and manage human resources
Manage staff schedules
Ensure the preparation of dishes with the chef
Know how to manage a budget, set for example by the owner of the establishment
Ensure the day-to-day operations of the restaurant
Ensure that customers are welcomed
Make every effort to ensure that customers are satisfied

Specific experiences

– Minimum 5 years of work experience (excluding apprenticeship),

– Being a competition finalist or having a title of excellence is considered an asset

– Successful experience in team management

Specific skill

– Professional bac service and marketing, BAC or BTS hotel and restaurant. These diplomas will all need to be supported by several years of professional experience before you can access the responsibilities of reception manager; years of experience crucial for this profession.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Compensation varies depending on the position, the candidate’s profile and the country. In the luxury hotel industry for a position abroad, depending on the hotel and the position, the remuneration includes a package that completes the employee’s net salary. The package includes at least one round trip to France per year and accommodation. Other benefits may be negotiated based on the position and the candidate’s qualification level.

Social security for expats

As far as social coverage is concerned, France is very well endowed internationally thanks to the Caisse des Français à l’Etranger (www.cfe.fr). By enrolling in the CFE, the expatriate and his family can benefit from the continuity of rights (health, retirement) that he can complete with a mutual like April International https://fr.april-international.com/fr used by a very large number of expatriates.

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

Trained as a Maître d’Hôtel and table setting arts, he is a master in human relations and his charisma is naturally a motivating quality for his team. He’s qualities of personal and technical excellence are transversal to any form of catering services. The commercial aspects of his profile makes him an ambassador of the restaurant’s image but also of its economic and financial potential. Through the menu, he contributes greatly to the richness of the establishment. The obligation of immediate and daily result makes him busy, and customer satisfaction remains his daily challenge. As a Maître d’Hôtel, he manages the entire restaurant area (assistant waiters, waiters, chef de rang, supervisors…): work organization, plannings, recruitments sometimes in close collaboration with the Restaurant Manager or Food and Beverage Manager. He must control the gross operating margin and ensure that it is always positive, which includes managing supplies, holding inventory and orders for the bar and cellar and choosing suppliers in collaboration with the Food and Beverage Manager. A Maître d’Hôtel is close to the Restaurant Manager (or Food & Beverage Manager) depending on the internal organization of the establishment.

Skills:

Technology and professional culture
Mastery of professional skill and know-hows
Creativity in hospitality, service and table arts
General culture
Customer relations (Welcomes and greets customers during service)
The management and organization of the work (organizes the receptions and negotiates the group booking prices in collaboration with the Restaurant Manager (or F&B Manager), control of expenses and supply management of the room, bar and cellar in connection with the Restaurant Manager (or F&B Manager)
The ability to create added value through hospitality and service
Mastery of professional skill:

Skill of the products;
The skill of gastronomic heritage and its history;
Culinary skill;
Skill of wines and other beverages;
Labour law and hygiene legislation in restaurants;
Skill of social, cultural and religious codes.

Specific experiences

Minimum 5 years of professional experience in the Craft (apart from apprenticeship)
Being a competition finalist or having a title of excellence is considered an asset
Successful experience in team management

Specific skill

– Professional degree in service and marketing, Hotel Technology Baccalaureate or Bac-2: A BTS hotel and restaurant.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

SAF’s role: more than connecting with the customer

Under the directives of the chef, the baker knows how to make all types of breads, danish pastries and bakers’ catering products using all working methods in order to obtain products with optimal qualities. The baker has a professional culture allowing him to communicate about his Craft and to supervise a team of bakers to define, organize and control the production work. He has artistic abilities that allow him to showcase his fabrications using different set techniques. He knows how to put in place and respect the hygienic rules in force allowing impeccable work. In the hotel industry he must have the capacity of products for several hundred of customers and will have equipment and a suitable and functional team.

Skills:

Organize the entire production according to the rules of the art and technical constraints and imperatives.
Select raw materials based on their qualities and economic criteria
Manage the quantities implemented according to the order
Optimized waste and loss management
Mastering kneading
Make, grow and use all types of lactic acidity or acetic fermentation
Make all types of innovative and creative breads, sandwiches and spreads
Make all types of pastries, salty and sweet products from up-and-coming dough and puff pastry
Make decorations using bread dough, dead dough, syrup dough, writing dough
Check the quality of raw materials
Store raw materials and finished products in good conditions
Ensure compliance with the rules of the hygiene guide
Compliance with food safety rules in place in the use of raw materials.

Specific experiences

Minimum 5 years of professional experience in the Craft (apart from apprenticeship)
Being a competition finalist or having a title of excellence is considered an asset
Successful experience in team management

Diploma and specific knowledge required

– Diploma in the Craft: CAP baker, BP baker, Professional food Craft, bakery section pastry. These trainings will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

The ice-cream maker pastry chef covers a wide field for the development of a very diverse range of products: ice creams, sorbets, entremets, ice specialties. He offers classic flavours and can create unusual blends with fruits and make original presentations. He composes plated desserts, creates sculptures with dry ice and provides the basic preparations (work of sugar and chocolate). This occupation requires both manual skill and technological skills for the use of machines. The practice of this craft supports all steps of the realization of the product, from the purchase of raw materials to the direct sales. In its industrial dimension, this craft assumes skill of raw materials and their physical-chemical, organoleptic and bacteriological characteristics. In the hotel industry the ice-cream maker pastry chef must have the capacity of products for several hundreds of customers and will have required equipment and a suitable and functional team.

Skills:

Compliance with basic rules of hygiene and food safety,
Control of the operation of refrigeration machines (freezer, ice turbines, cooler, etc.) Identify customer tastes to create new recipes and products,
Select and control raw materials,
Make iced entremets, iced treats and ice cream cups, platted desserts,
Track sales trends and company results
Select raw materials and streamline product use,
To carry out various mixes (ice creams, ice creams, sorbets), parfaits, iced soufflés, entremets, christmas logs, etc.,
Make the different products used in the composition of the frozen desserts and their decorations,
Carry out the assembly and decoration operations of the products,
Mastering the cold chain, both in terms of manufacturing, assembly and storage.

Specific experiences

Minimum 5 years of professional experience in the Craft (apart from apprenticeship)
Being a competition finalist or having a title of excellence is considered an asset
Successful experience in team management

Diploma and specific knowledge required

– Diploma in the Craft: CAP pastry maker glacier confectioner, BM pastry, MC, MC specialty bakery, MC pastry, confectionery, chocolate factory, ice cream maker, Professional Bac or Hotel Technology Bac.. These trainings will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

The Pastry Chef, Chocolatier – Confectioner performs, as part of his usual professional activity, all the work of chocolate and confectionery. He masters the criteria for product preservation, knows and selects his raw materials and streamlines the use of products. He masters perfectly all the techniques of making the basics of the work of chocolate and sugars, the different techniques of realization and decoration of the products he brings or manufactures in-house. He can create a piece or an artistic and/or commercial assemblage with respect of a theme. In the hotel industry he must have the capacity of products for several customers and will have the necessary equipment and a suitable and functional team.

Skills

Know the products and its varieties used by the profession.
To control the physical and chemical reactions of raw materials.
Choosing raw materials, controlling storage and working temperatures
Know the steps of the product processing
Know how to evaluate the quality of the finished products and the knowledge of the material.
Master manufacturing processes, master jellification, spherification, emulsification, thickening and dehydration, and manufacture the following products: Ganaches and fodder masses, giandujas, pralines. Chocolate drinks, liqueur interiors. Hard-cooked sugars, tender cooked sugars, airy masses. Fruit pastes, jellies, jams and candied fruit, gelled and gums and almond paste. Cocoa bean processing to final product. Products based on molecular techniques. Puffed, roasted, caramelized cereals
Master the shaping of mono and multilayered interiors, perform dressage, framing, detailing, molding, modeling
Develop chocolate blankets and sugar solutions
Make chocolate and sugar moulds: full, hollow, stuffed.
Crystallize and manage a cover in a coat
Make chocolate coatings
Master the quality, taste and preservation of the product.
Mastery of manufacturing techniques, weights, finishes, modeling, assembly and sculpture.
Respect for thicknesses, shells, fodder, frostings
Know the legislation and professional technology.
Know the criteria for conservation and storage

Specific experiences

Minimum 5 years of professional experience in the Craft (apart from apprenticeship)
Being a competition finalist or having a title of excellence is considered an asset
Successful experience in team management

Specific skill

– Diploma in the Craft: CAP pastry maker, confectionery, specialized in chocolate confection, and other related diplomas… These trainings will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

As far as social coverage is concerned, France is very well endowed internationally thanks to the “Caisse des Français à l’Etranger” (www.cfe.fr). By enrolling in the CFE, the expatriate and his family can benefit from the continuity of rights (health, retirement) that he can complete with a mutual like April International https://fr.april-international.com/fr used by a very large number of expatriates.

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

Under the directives of the chef, the pastry chef is responsible for the production of the breakfast rolls and pastries, and desserts for the lunch and dinner service. In the usual context of his professional activity, he carries out all the associated pastry, confectionery and chocolate work in total autonomy. It knows and selects he’s raw products and streamlines the use of products. He is a master of all the techniques of basic manufacturing. He creates the different products used in the composition of the desserts and their decoration that he makes in-house. The pastry chef masters the different techniques of assembling and decorating products. He controls and respects the cold chain, both in terms of manufacturing, assembly, and storage. He is proficient in technology and professional techniques. He creates a piece or an artistic and/or commercial assembly in accordance with the imposed theme and presents all of his production in a harmonious buffet. In the hotel industry he must have the capacity of products for several hundred customers it will have equipment and a suitable and functional team.

Skills

– Recognize and choose suitable raw materials.

– Control the physical and chemical reactions of raw materials.

– Controlling storage and working temperatures

– Store raw products accordingly.

– Cleanliness and hygiene in the workplace, compliance with regulations and control of manufactures.

– Precise production according to the quantities requested of biscuits, dough, cooking juice; The bases to be filled; creams, ganaches, mousses; syrup, compotes and jams, sauces, pastillage grout; the incing, toppings; Cooked sugars: pulled, puffed, moulded, poured, etc.

– Cut or mold items; Perform satining and shaping.

– Make chocolate, sugar creations and decors

For the position he will also have to:

– Demonstrate creativity and ability to innovate, to know how to generate ideas to its team in order to bring a specific signature to the hotel

– Demonstrate your ability to organize and develop a team

– Listening and asking questions, spotting trends

– Be able to highlight priority trends and the essentials,

– Expanding he’s field of investigation, identifying new horizons

– Follow processes, follow methodologies

– Can understand in depth and decipher

– Be discreet and know how to keep information confidential

– Facilitating relationships and developing synergies

Specific experiences

– Minimum 5 years of professional experience in the Craft (apart from apprenticeship)

– Being a competition finalist or having a title of excellence is considered as an asset

– Successful experience in team management

Diploma and specific knowledge required

– Diploma in the Craft: CAP pastry maker, confectionery, chocolate confection, ice cream maker, and other related diplomas (…). These trainings will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

Under the directives of the chef, the chef de partie deli caterer is responsible for the production of processed products based on meat, offal, fish and seafood. In the hotel industry he must have the capacity of production for several customers (buffet >100) and will have the equipment and a suitable and functional team.

Delicatessen part

Through regular and daily practice, he masters the various techniques of sourcing, processing, manufacturing, dressing, decorating and enhancing the multiple manufactures of meat, fish and meat deli meats. seafood, respecting the code of deli practice.

Skills:

Prepare poultry, game, fish and other meats that take into account the specifics of countries (halal, kosher, etc.)
Salting realizations
Make classic deli meats, fine deli meats and modern deli meats (terrines, etc.)
Glaze and decorate deli products.

Catering part

The caterer prepares catering dishes, hot or cold, based on poultry, beef, game, fish or shellfish. Creative part of the job of deli caterer. A gourmet and creative end, the caterer listens to his customers to offer them a quality service, up to their expectations. The caterer profession has two aspects. Everyday cook: he cooks semi-elaborate products and ready-to-go meals. Events cook: he organizes and showcases his culinary productions for banquets or buffets at private events, public events or professional receptions. The caterer is versatile, he cooks both salty and sweet with creativity.

Skills:

Prepare, decorate and present appetizers and ready meals: cook dishes based on poultry meat, game, fish and offal
Prepare, glaze and decorate cold starters, hot starters and toppings made from raw or cooked vegetables
Make pastries and savoury pies. Glaze and decorate entremets and desserts on the plate
Perform curative showcases and product presentations, verrines and other
Create and manage a buffet decoration
Creating and realizing decorative buffets elements
Communicating, providing deferred service and advising customers
Implementing different service and temperature reconditioning techniques

Specific experiences

Minimum 5 years of professional experience in the Craft (apart from apprenticeship)

Being a competition finalist or having a title of excellence is considered an asset

Successful experience in team management

Diploma and specific knowledge required

Diploma in the Craft (CAP Catering butcher) These courses will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

Under the directives of the chef, the butcher is the specialist in processing techniques, meat presentation and different butchery species. He appropriately uses equipment and tools in accordance with hygiene and safety rules as well as in the professional and commercial environment in which it operates. The Butcher has the ability to appreciate the quality of the products at all stages, to verify and track their traceability. He ensures the purchase, reception, storage of the delivered products, the processing of pieces from the cutting of carcasses and the cutting of species in accordance with the standards of the product.

Duties and Responsibilities:

Control transport conditions, detect qualitative and quantitative anomalies, use weighing equipment and use of appropriate handling means,
Control cold rooms and apply the principle of stock rotation, use appropriate handling means, store packaged or re-condition products in accordance with storage rules,
Use equipment and tools in an appropriate manner, organize types of meat to be processed and stored, respect hygiene and safety rules
Slice, practice cutting, lifting, boning/separating, “parering”, peeling, franking, cutting, piece, shape, “barder”, bridle, tie, bacon, sting, chop, season, knead, stuff, dress a poultry.
Specific experiences

Specific experiences

– Minimum 5 years of professional experience in the Craft (apart from apprenticeship)

– Being a competition finalist or having a title of excellence is considered an asset

– Successful experience in team management

Diploma and specific knowledge required

– Diploma in the Craft (CAP butcher) These courses will all need to be supported by several years of professional experience before you can access the responsibilities of management/supervisory level; years of experience crucial for this profession.

– Except for French-speaking countries, he will have to be able to express himself in English – it is a question of knowing how to communicate with his team.

Remuneration

Social security for expats

SAF’s role: more than connecting with clients

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessor’s panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.

This is a wonderful opportunity for a creative, motivated, hard-working and career-oriented individual to be part of a team of luxury hotel professionals in a foreign country.

General

Excellent cook, the gastonomic chef is a creative person but also a good manager. He is able to lead a kitchen brigade from the steward till the sous chef. He is endowed with solid skill of high-level French traditional cuisine, often acquired during several years practice in Michelin-starred gastronomic establishments. He must also be inventive in instilling in the establishment a true style of cuisine and consistency in the quality of the dishes. He develops technical sheets, places orders and manages inventory. He/her chooses he/she’s suppliers and establish a long-term relationship of trust with them.

The chef performs all the cooking in the usual context of his professional activity, independently taking responsibility for his professional actions in accordance with the rules of art, the customs and regulations in force.

Duties & Responsibilities:

He/she performs the preparatory work. He knows how to calculate, produce and interpret technical documents
He/she knows how to organize production
He/she has a perfect skill of the products
He/she knows how to use professional technical terms in the English language
He/she knows and applies the rules of hygiene and safety, which he is able to ensure a set-up with or without help
He/she knows how to implement all the preparatory techniques, all types of simple and complex cooking as well as knowledge in pastry catering
He/she cooks perfectly in imposed times all products using conventional or scalable materials
He/she performs finishes and displays on all types of material by controlling the temperatures
He/she knows how to show originality in his profession
He/she guarantees the organoleptic and sanitary qualities of the dishes he/she makes by its self-control ability.

Skills

– ORGANIZE CULINARY PRODUCTION: calculating elements of production cost, producing technical documents, interpreting technical documents, designing and organizing a production phase, using professional vocabulary in English, manipulate the computer tool, apply a qualitative choice of products.

– PROFICIENCY OF HYGIENE AND SAFETY RULES: enforce current health and safety standards, advocate and implement safety rules.

– IMPLEMENT SIMPLE AND COMPLEX PREPARATION TECHNIQUES: master all the simple and complex preparation techniques referenced in the Culinary Guide (A. Escoffier – Ed. Flammarion March 2001) and those resulting from the evolution of practices, in the rules of the art.

– WORK WITH STUFFINGS, GRAVIES AND SAUCES: master all the simple and complex techniques referenced in the Culinary Guide (A. Escoffier – Ed. Flammarion March 2001) and those resulting from the evolution of practices, in the rules of the art.

– PASTRY TECHNIQUES: master techniques and basic preparations: pastries, creams, coulis and decorations; – master cooking techniques, master fittings, trims and assemblies, master decorations and finishes.

– DEVELOP CUISINE TECHNIQUES AND CONTEMPORARY PASTRY: implement scalable food processing techniques, use new and innovative equipment and equipment in an appropriate way.

– MASTER TASTES AND FLAVOURS: season with precision, control the processing of the taste of processed foods, harmonize flavors and textures.

– DISPLAY AND PRESENTATION: mastering the classic and/or contemporary techniques of display and presentation; – respect the service temperatures appropriate for production.

Specific experiences

Minimum 10 years of professional experience in the Craft (excluding apprenticeship)
Being a competition finalist or having a title of excellence is considered an asset
Successful experience in team management

Diploma and specific knowledge required

Diploma in the Craft (Bac+2: BTS hotel-restaurant option B Culinary arts, table art and service, CAP: CAP Cookery). All these courses will need to be supported by several years of professional experience before one can take up the responsibilities of chef; years of experience are crucial to this profession.
Except for French-speaking countries, he/she will have to be able to express himself in English – it is a matter of knowing how to communicate with his team.

Remuneration

Compensation varies depending on the position, the candidate’s profile and the country. In the luxury hotel industry for a job placement abroad, depending on the hotel and the position, the remuneration includes a package that completes the employee’s net salary. The package includes at least one round trip to France per year and accommodation. Other benefits may be negotiated based on the position and the candidate’s qualification level.

Social security for expatriated

SAF’s role: more than connecting with the customer

SAF searches within its network of companies (the Customer), then searches and evaluates the candidates’ profiles in relation to the customer’s request. SERVICE A THE FRANCAISE develops an image of excellence internationally. Concerned about the quality of the candidates transmitted, the technical assessment of the candidates is done by the members of the technical assessors panel composed of the “Meilleurs Ouvriers de France”. Once the evaluation and internal selection of the candidate is done by SAF, the selected profiles are sent to the client who finalizes the recruitment by a remote interview (telephone or video conference). Once the selection has been made by the Client, the client is fully responsible for mobilizing the selected candidate and signing the contract. SAF will always advise the candidate throughout the evaluation process until the client is signed.