FR - Head Chef (F/M/X)

• 20 August 2026 • 100% • Indefinite period • Hotel Rotary Geneva - MGallery, Geneva, Switzerland Company Description Join a hotel member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring. Development and advancement opportunities are numerous. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Have the opportunity to become a Heartist®, and let your heart guide you in this world where life beats stronger. Job Description The Rotary Genève Mgallery is looking for a passionate, creative and organized Head Chef to join its team and take charge of the kitchen during its events and receptions. Your mission : • Develop and prepare quality cuisine, adapted to different events • Design varied and refined menus, taking into account the seasons and the needs of the guests. • Ensure the proper organization of the kitchen and compliance with hygiene and safety standards. • Manage supplies, stocks and costs. • Supervise and coordinate the kitchen team. • Guarantee a neat presentation of dishes and a gastronomic experience up to the standard of the Rotary Genève events. Your profile : We are looking for an autonomous, reliable, dynamic person passionate about gastronomy, with solid experience in the kitchen and ideally in the organization of banquets, receptions or events. You have an eye for detail, enjoy working in a team and know how to demonstrate creativity while respecting the requirements of a professional kitchen. Qualifications Let's talk about you : - Cooking is no secret to you! Your experience as a Head Chef has allowed you to develop your knowledge of culinary trends and best practices. - Time and team management in the kitchen is familiar to you. You know how to lead, delegate and distribute tasks. - You always have an eye on monitoring quality indicators and cost control ratios in the kitchen.