Second de Cuisine
Core
Assist the Head Chef to ensure culinary production for restaurant services while adhering to group standards and safety protocols.
Role type
Second de Cuisine (Sous-Chef)
Builds
Restaurant meals and services for casino/hotel guests
Domain
Hospitality / Fine Dining
Required skills
HACCP compliance, kitchen brigade management, task distribution, quality control, order management, technical cooking methods
Preferred skills
CAP/BEP Cuisine certification, significant kitchen experience, adaptability, organizational skills
Technologies
HACCP protocols
Responsibilities
Assist the Head Chef in culinary production, ensure service setup and quality control, manage orders, transmit culinary knowledge, distribute tasks among kitchen staff
Seniority
Junior to Mid-level, hands-on IC
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