Chef Cuisine jobs in France

We’re running a high-energy ghost kitchen with multiple food brands under one roof—think bold flavors, creative concepts, and seamless delivery experiences. We’re looking for a Chef Manager who can lead the kitchen, oversee quality, and mentor a talented team of cooks to keep every dish consistent, fast, and iconic.

Lead & Train the Cook Team: Manage and motivate a small team of cooks, ensuring smooth shifts and efficient prep.

Quality Control: Maintain consistent flavor profiles, portion sizes, and presentation across all brands.

Recipe & Menu Execution: Oversee the preparation of multiple concepts (e.g., sushi, bagels, rotisserie, toasties) while enforcing standard recipes.

Inventory & Ordering: Track stock levels, minimize waste, and place orders with suppliers to keep operations running smoothly.

Kitchen Organization: Ensure prep areas, cooking stations, and storage are clean, well-labeled, and fully stocked.

Food Safety: Uphold hygiene standards, conduct daily checks, and ensure the team follows safety procedures.

Operational Efficiency: Work with the Operations Manager to streamline workflow, reduce costs, and optimize delivery times.

Staff Scheduling & Training: Create rosters, onboard new team members, and hold training sessions to maintain high standards.

Menu Development: Collaborate with management on testing new recipes and specials.

Problem Solving: Troubleshoot kitchen challenges during busy hours with a calm and proactive approach.

Minimum 3–5 years as a Head Chef, Sous Chef, or Kitchen Manager (multi-concept or delivery kitchen experience preferred).

Strong leadership and communication skills to manage a diverse team.

Excellent understanding of food cost control and kitchen operations.

Creative, organized, and detail-oriented.

Knowledge of Bali food scene and current trends is a plus.

What's your expected monthly basic salary?

How many years' experience do you have as a Chef Manager?

How much notice are you required to give your current employer?