Second de cuisine (H/F/X)
Core
Seconding the Head Chef in daily brigade management, service organization, and dish dispatch to ensure operational excellence and cost control.
Role type
Senior culinary operations manager (Second de Cuisine)
Builds
Restaurant dining service and kitchen operations
Domain
Hospitality / Culinary Arts
Required skills
Culinary creativity, brigade leadership, inventory management, cost ratio optimization, HACCP compliance, stress management
Preferred skills
Pedagogical ability, team cohesion building, passion for culinary evolution
Technologies
HACCP standards, inventory management systems
Responsibilities
Supervise kitchen setup, plate quality, and recipe consistency; Manage stock, inventory, and supply chain while optimizing costs; Enforce strict hygiene and safety norms; Organize daily service and dish dispatch
Seniority
Senior, hands-on IC
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