Banquet Head Chef (M/F) - 3 month fixed-term contract (to start)

• 24 July 2026 • 100% • Indefinite duration • Mövenpick Hotel And Casino Geneva, Geneva, Switzerland Company Description Join a hotel that is a 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. Opportunities for development and evolution 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 Banquet Head Chef is responsible for the organization, production and quality of the culinary services intended for events (banquets, weddings, seminars, receptions, cocktails, conferences, etc.). He/she ensures compliance with quality standards, deadlines, costs and food hygiene and safety standards (HACCP). MAIN RESPONSIBILITIES Production Management • Plan, organize and supervise the culinary production of banquets. • Develop menus in collaboration with management and sales teams. • Guarantee the quality, presentation and consistency of the dishes served. • Adapt production according to the number of guests and logistical constraints. Team Management • Supervise, train and motivate the kitchen team. • Organize schedules and distribute tasks. • Ensure skill development and compliance with internal procedures. • Ensure effective communication with other departments (banquets, catering, purchasing, maintenance). Hygiene, Safety and HACCP • Apply and strictly enforce HACCP standards and current health regulations. • Control storage, cooking, cooling and reheating temperatures. • Supervise the traceability of food items. • Ensure compliance with cleaning and disinfection procedures. • Carry out regular controls and implement corrective actions in case of non-compliance. • Prepare for and accompany food hygiene and safety audits. Cost Management • Control food costs and optimize yields. • Manage orders, stocks and inventories. • Limit losses and food waste. • Control the quality of received goods. Customer Satisfaction • Guarantee a high level of quality and satisfaction during events. • Respond to specific requests (allergens, dietary requirements, special requirements). • Participate in the continuous improvement of culinary services Qualifications REQUIRED PROFILE Education • Degree in cuisine, hotel management-catering or equivalent. • HACCP training or food safety certification strongly desired. Experience • Minimum 5 years of experience in cuisine, including at least 2 years in a position as Head Chef or Banquet Sous Chef. • Proven experience in organizing banquets and large-capacity events. Technical Skills • Excellent mastery of culinary techniques. • Very good knowledge of HACCP standards and food hygiene regulations. • Mastery of cost, stock and supply management. • Good knowledge of allergens and food safety rules. • Mastery of kitchen management IT tools (an asset). Personal Qualities • Leadership and ability to unite a team. • Excellent organization and sense of priorities. • Stress resistance and ability to work under pressure. • Attention to detail and demand for quality. • Team spirit, rigor and reactivity. • Creativity and customer orientation. Working Conditions • Variable hours depending on events (evenings, weekends and public holidays). • Work in a dynamic environment with high production volumes. • Strict compliance with safety, hygiene and HACCP procedures. Additional Information Start date: immediately or as agreed between the parties. Our Diversity & Inclusion Commitment: We are an inclusive company and our ambition is to attract, recruit, and promote diversity of talent.