Second de cuisine H/F
Core
Assisting the head chef in a traditional French kitchen by preparing dishes, managing food supplies, and maintaining hygiene standards.
Role type
Second de cuisine (Sous-chef)
Builds
Traditional French dishes and desserts
Domain
Hospitality / Culinary Arts
Required skills
Traditional French cooking techniques, knife skills, inventory management, food safety compliance, stock rotation, portion control
Preferred skills
Versatility in savory and dessert preparation, ability to work within a brigade structure
Technologies
Food preparation tools, cutting equipment
Responsibilities
Receive and verify food deliveries, prepare food preparation areas, follow recipes, maintain safe and hygienic work environment, rotate stock, ensure quality service, report equipment failures or hazards
Seniority
Junior to Mid-level, hands-on IC
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