FR - Second de Cuisine
Core
Coordinate kitchen team operations under the head chef to ensure food quality, safety, and customer satisfaction.
Role type
Second de Cuisine (Sous-Chef)
Builds
Gastronomic and bistronomic dishes for hotel restaurant guests
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
HACCP standards, kitchen team coordination, food safety protocols, operational optimization
Preferred skills
Organization, hygiene focus, teaching ability
Technologies
None stated
Responsibilities
Coordinate kitchen staff, ensure food quality and safety, optimize kitchen operations
Seniority
Mid-level, hands-on IC
Sourced via smartrecruiters · Listed on CareerPlan, which tracks 70,000+ jobs from 20+ sources.