Head Chef – Self-Employed / Freelance

TH Conseil

Chef(fe) de cuisine freelance intervenant dans les restaurants français d’Action Conseil Formation. Formant les équipes, apportant des conseils culinaires et améliorant les opérations en cuisine.

Posted 8/18/2026contractRemote • 🇫🇷 FranceLead💰 €3,000 - €10,000 per monthWebsite

Core Competencies

Role fit

Core Competencies

Use this summary to align your resume positioning with the role.

Demonstrates a broad and eclectic culinary background with proficiency in low-temperature sous-vide cooking, while effectively delivering training and operational assistance in diverse restaurant environments. Adaptable to various culinary settings, with a strong passion for cooking and knowledge transfer.

Highest-signal resume keywords

Culinary Training DeliveryLow-Temperature Sous-Vide CookingAdaptability in Diverse EnvironmentsOperational AssistanceSelf-Employed or Freelance Registration

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Culinary SkillsSous-Vide CookingFood PlatingProcess ImprovementTraining Module Development

Soft Skills

PatienceTeaching SkillsAdaptabilityPassion for Cooking

Industry Keywords

Culinary BackgroundFoodserviceBrasseriesFine-DiningKnowledge Transfer

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Work directly in client company kitchens
Assist with production, sending out and plating/setup alongside existing teams
Carry out assignments that may last several weeks in the same establishment
Deliver training modules to teams under the supervision of the Executive Chef
Provide operational assistance and culinary advice
Contribute to improving work processes in each establishment

Requirements

What you’ll need

Registered as self-employed (auto-entrepreneur) or freelance
Patient and skilled at teaching
Broad and eclectic culinary background
Ability to work across diverse types of restaurants and foodservice
Adaptable to different environments, from brasseries to fine-dining kitchens
Proficiency in low-temperature sous-vide cooking: an asset
Availability to travel frequently throughout France
Passion for cooking and ability to share knowledge
Ability to adapt to the needs of on-site teams
CV accompanied by a cover letter outlining your background and your approach to culinary knowledge transfer

Benefits

Comp & perks

Opportunity to work with passionate professionals
Supportive atmosphere focused on sharing knowledge and skills
Collaboration with a Qualiopi-certified organization
Human-centered values with people at the heart of everything