Second de cuisine
Core
Support the head chef in organizing the kitchen brigade, supervising production during service, and ensuring food safety and quality standards.
Role type
Second de cuisine (Sous Chef)
Builds
Production of mountain cuisine dishes using fresh, local, and seasonal products
Domain
Hospitality / Mountain Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary techniques, HACCP rules, team leadership, inventory management, stress management, food safety compliance
Preferred skills
Experience with fresh/local/seasonal products, ability to train staff, adaptability to mountain environment
Technologies
HACCP, kitchen management tools
Responsibilities
Organize daily brigade tasks, supervise cooking and plating, manage stock and temperatures, ensure hygiene and safety rules, coordinate service flow, handle unexpected issues, conduct post-service debriefings
Seniority
Mid-level, hands-on IC