Chef de cuisine adjoint H/F
Core
Second-in-command of the kitchen brigade, managing operations, team leadership, and culinary production under the Executive Chef in a luxury hotel setting.
Role type
Senior IC kitchen manager (executive chef assistant)
Builds
Culinary production, team management, and service delivery for hotel guests
Domain
Luxury hospitality / Fine dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production & service)
Required skills
Team leadership, menu planning, cost control, inventory management, recipe development, quality assurance, staff training, scheduling
Preferred skills
Innovation in savory dishes, stress management, creative organization
Technologies
Kitchen management systems, inventory tracking tools
Responsibilities
Manage the kitchen brigade (development, recruitment, training, scheduling), represent the Chef de Cuisine in their absence, supervise culinary production, control product orders and storage, analyze and manage food costs, ensure compliance with group standards, participate in recipe technical sheets and menu innovation.
Seniority
Senior, hands-on IC with management responsibilities