Second de Cuisine (H/F) - Hôtel Les Barmes de l'Ours
Core
Second de Cuisine supporting the Head Chef in organizing the kitchen brigade, ensuring service execution, and maintaining culinary standards at a Michelin-starred hotel.
Role type
Second de Cuisine (Sous-Chef)
Builds
Production of high-quality dishes for hotel guests across three restaurants
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)
Required skills
Kitchen brigade management, menu development, inventory and cost control, HACCP compliance, team leadership, service execution
Preferred skills
Passion for cooking, attention to detail, organizational rigor, adaptability
Technologies
None stated
Responsibilities
Assist the Head Chef in organizing and coordinating the kitchen brigade, ensure smooth service operations in the Head Chef's absence, participate in menu creation and dish preparation, manage food supplies and inventory to optimize costs, maintain kitchen equipment and hygiene standards
Seniority
Mid-level, hands-on IC