Second(e) de cuisine - 100% - Pôle Santé
Core
Production of hot and cold meals, menu planning, and distribution in a collective catering health facility.
Role type
Second in charge of kitchen (Sous-chef)
Builds
Hot and cold meals for institutional clients
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 and traditional restaurants, 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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