Contract Catering
Kitchen Jobs
Commis Pastry Chef
Job description - Reporting to the Pastry Chef in concession catering, or to the Managing Chef or Head Chef in contract catering, the Commis Pastry Chef prepares all the ingredients and equipment required for the menu items, as well as prepares, assembles and presents simple deserts. In particular, he/she is tasked with cleaning and maintaining equipment and the workspace following the service.
Profile - With a vocational training certificate in cooking, you have previous professional kitchen experience. Your physical condition allows you to remain standing for long periods and to move around. A team player, you are also versatile and respond quickly to changing priorities.
Head Chef
Job description - Reporting to the Restaurant or Site Manager, the Head Chef is responsible for the organisation, preparation, and quality of the meals served in the restaurant. He/she is also in charge of product management (orders, menus) and leads the kitchen team.
Profile - You have a vocational training certificate in hospitality and catering and previous experience working as a chef. You are creative, capable of working without supervision and have excellent team leadership skills.
Sous-Chef
Job description - Reporting to the Head Chef (concession and contract catering) or to the Managing Chef (contract catering), the Sous-Chef is second in command, liaising between the kitchen team and the chef (and taking over from the chef in his/her absence). He/she assists the Head/Managing Chef in all tasks. He/she manages, carries out and/or supervises the creation, production and presentation of food and menu items. He/she organises kitchen operations under orders from the Head/Managing Chef, while overseeing compliance with applicable health and safety regulations.
Profile - You have a vocational training certificate in hospitality and catering and previous experience in cooking. You are a strong team leader.
Dining Room
Greeter
Job description - Reporting to the Maître d’Hôtel or the Dining Room Manager in concession catering, or to the Customer Service Manager in contract catering, the greeter provides information and advice to guests, in a constant commitment to enhancing the site’s image and identity. He/she actively contributes to the quality of the dining experience and passes on guest feedback to the restaurant or site manager. Depending on the type of establishment, the greeter may also be expected to perform administrative or other tasks related to the dining or other services on offer.
Profile - Whatever your educational background, your personal qualities are what make the difference, including an impeccable appearance, a sense of hospitality and service, and an affinity for teamwork.
Bartender
Job description - Reporting to the Bar Manager, the Maître d’Hôtel or Outlet Manager, the Bartender contributes to the outlet’s activities and to customer satisfaction, in a commitment to increasing customer loyalty. He/she welcomes customers and prepares and serves drinks, as well as sets up and stocks the bar.
Profile - With previous bartending experience, you have an instinct for sales and service, and remain calm under pressure.
Maître d’hôtel
Job description - Reporting to the Restaurant/Dining Room Director, the Maître d’Hôtel helps the restaurant meets its sales targets while leading his/her team. He/she is responsible for dining room service quality and guest satisfaction, watching over guests throughout the meal, and using his/her knowledge of food and wine to stimulate and orient the sale of menu items. He/she organises and coordinates table service and leads the dining room team.
Profile - With an advanced vocational training certificate in hospitality and catering, you have significant experience in cooking and management. Your listening and organisation skills complement your impeccable appearance, allowing you to adapt to different types of guests and to manage the unexpected.
Fast-Food Outlets
Outlet Team Member
Job description - Reporting to the Outlet Manager, the Outlet Team Member is in charge of preparing the environment and the various products in line with the outlet’s client satisfaction and comfort standards. He/she performs different tasks, either routinely or occasionally. These may include making and assembling products, manning the sales desk, taking payments, and cleaning the dining area during and at the end of the shift.
Profile - Whatever your professional experience, it’s your personal qualities that count. To succeed at one of our outlets, you should have an instinct for service, good communication skills and be a team player.
Assistant manager
Job description - The assistant manager is responsible for the administrative tasks of opening and closing the outlet. He/she contributes to the quality of the outlet’s service and products, and actively participates in food preparation and sales. As well as ensuring compliance with procedures, he/she acts as a bridge between management and employees through training, coordination and supervision.
Profile - You are a high school graduate, preferably with 2 years’ higher education in business, sales or catering, and have the potential to manage a team. You can serve as a role model in the understanding and application of selling techniques and HACCP food health and safety standards.
Management
Assistant Restaurant Manager
Job description - Reporting to the Restaurant or Site Manager, the Assistant Restaurant Manager helps to run the restaurant and lead the team. His/her responsibilities include helping to manage employees, raw materials and overheads. He/she oversees service quality and the implementation of health and safety procedures, and is capable of performing a number of delegated tasks without supervision.
Profile - You are a high school graduate with two years’ higher education in hospitality and catering or business, with significant work experience (including internships). You have the potential to manage a team and a profit centre.
Sector Manager
Job description - Reporting to the Regional Manager, the Sector Manager enhances the value of his/her company’s assets, including both the franchise, through the management of assigned restaurants/sites, and human capital, through the management of teams. He/she is responsible for the earnings contribution of the sites in his/her sector, and liaises between the sites and corporate departments for the implementation of company policies.
Profile - You have a post-graduate degree in business or hotel/restaurant management, experience in a similar position and are highly interested in the catering industry.
Zone Manager
Job description - Reporting to the Site Manager, the Zone/Business Line Manager is in charge of a specific zone (bar, fast food outlet, takeaway counter) on a concession catering site. He/she helps to optimise sales and profits from the outlets in his/her assigned zone. Responsible for overseeing and leading dedicated teams, he/she maintains healthy labour relations and facilitates communication among the various stakeholders. He/she is also in charge of increasing sales at the outlets in his/her zone.
Profile - You have a degree in business or hotel/restaurant management, and experience in managing several outlets. Your business and organisational skills as well as your adaptability make you an effective team builder and leader.