Second de cuisine - 100% - Pôle Santé
Core
Second in charge of a collective catering kitchen in the healthcare sector, responsible for food production, menu planning, and team supervision.
Role type
Second de cuisine (Sous-chef) in collective catering
Builds
Hot and cold meals for healthcare facilities
Domain
Collective catering / Healthcare
Required skills
Menu planning, inventory management, team supervision, food safety compliance, financial control, order tracking
Preferred skills
Experience in collective catering, strong interpersonal skills, proactive organization
Technologies
None stated
Responsibilities
Produce hot and cold meals, plan menus with the head chef, replace the head chef during absences, manage inventories and accounts, ensure client satisfaction, track orders and stock, train and supervise kitchen staff, enforce food hygiene rules
Seniority
Mid-level, hands-on IC
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