Second de cuisine (H/F/X)
Core
Second de cuisine (Sous-chef) supporting the Chef de cuisine in a 4-star hotel restaurant, ensuring traditional high-quality food production and team management.
Role type
Sous-chef (Second de cuisine)
Builds
Traditional high-quality dishes using fresh products for hotel guests
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Team leadership, inventory management, HACCP compliance, menu development, stress management, organization
Preferred skills
Experience in hotel/restaurant industry, ability to motivate teams
Technologies
HACCP standards
Responsibilities
Assist the Chef in daily kitchen organization, lead the team in the Chef's absence, prepare traditional dishes, ensure hygiene and quality standards, manage stock and supplies, contribute to menu evolution
Seniority
Mid-level, hands-on IC