Cuisine
At our “concept laboratory”, our teams develop and execute an ever-changing exploration of modern, creative culinary achievements to correspond with various locations, events, and guest chefs from star-rated restaurants.
To join us…
…is to become part of an internationally established group and a world leader in event organization, entering an elite team in a wide range of professions. Because your talent and passion are essential to the success of our ever-changing assignments, we provide training and career development opportunities in exchange, placing our employees’ well-being and fulfillment at the heart of all our commitments.
Our areas of expertise
Pastry
Beyond the absolute mastery of the classics, our entertaining expertise has led us to innovate and develop a sought-after “event pastry” specialization for spectacular results.
Decor
Our team of designers, decorators and interior architects bring breathtaking beauty to our receptions. From the bouquets to the furniture, their custom creations are an essential part of our success.
Service
Providing the final link in the skill chain of every reception, our servers demonstrate the effortless finesse of French-style service in extraordinary settings.
Sommelier
Pairing wine with exquisite culinary precision, serving exceptional bottles selected from our cellars… Each gathering is a once-in-a-lifetime opportunity to further enhance our professional practices.
Customer relations
This discipline involves listening to clients’ needs in order to provide the best event concept, and then coordinating all the services involved in accomplishing it from A to Z.
Marketing
This department strives to promote our savoir-faire and continually improve the “Momense client experience,” considering the challenges of event coordination in today’s world.
Procurement
We cultivate trusting relations with our suppliers to secure the best products available and continually strike up new partnerships in order to procure sustainable local ingredients for our clients.
Logistics
We not only optimize the transport of our catered meals, decoration and equipment to the reception venue to ensure precision and punctuality: we continually strive to reduce our carbon footprint.
Human resources
To ensure the loyal dedication of the most gifted professionals, we actively recruit and train new talents, foster their career development, and actively strive to excel in effective communication and well-being in the workplace.
Accounting
We strive to provide the best financial management for our group, anticipating our expenditures and investments with a view to a sustainable future.
IT
This vocation goes far beyond maintenance. By helping to develop our intranet, you can contribute to the consolidation of the “Momense culture” and the success of our events.
Nos talents
Bérengère Assaraf
Scenery Project Manager — Interior Architect
Testimonial
“I graduated from the École Supérieure des Arts Modernes (ESAM) with a double major in interior architecture and design. I love to create new spaces and bring them a dimension that corresponds with the specific brief for that event. At Saint Clair Le Traiteur, clients may choose from such a variety of venues that the work is always refreshing. I love the continual movement. My passion for art brings me to regularly attend exhibitions and thus cultivate my inspiration for each new decoration project.”
Alexandre Bardury
Wine Cellar Manager
Testimonial
“When I look back, I see how far I’ve come in 20 years! After hospitality training, I have now dedicated my career to the world of enjoyment in sharing, savoir-faire, and a job well done: the world of wine. I love it when things magically come together, and I strive to bring thrilling emotions to every selection. Wine is the vehicle through which I explore the world, and I love to travel, bringing new horizons to our guests.”
Luisa Protasio
Laundry Manager
Testimonial
“I have been working at Potel & Chabot for nearly 30 years now, and we always work as a team. There is always something new to do, and the events are so extraordinary and different that we never get tired of our jobs: we always have stars in our eyes!”
Sébastien Sanchez
Ice and sugar Workshop Manager
Testimonial
“After developing my skills as a pastry chef, I had the opportunity to join the ice and sugar decoration workshop. Ice and sugar are both surprising, dynamic materials that capture the light in an extraordinary way. Each brief requires artistic interpretation and imagination to create something new. We are proud to execute these creations all over the world.”
Lou Billay
HR Development Executive
Testimonial
“I joined the group after two years in a work-study program as part of my master’s degree post-graduate work, and then got my first opportunity to manage and generally supervise human resources operations. I am motivated by attentiveness, communication, and having the opportunity to perceive the talent and potential of each person in order to guide them in their training, career and development.”
Arnaud Belaen
Exterior chef
Testimonial
“Every day, we discover new places, teams, menus and variables, and we collaborate with great chefs: no two events are ever alike. I savor each step along the way, from conception to production. In managing a kitchen brigade, it is essential to discern the potential of each individual in order to fully develop their skills and reveal their talent.”
Offres d’emploi
Contact us
Follow us
Mentions légales et CGU