Second de cuisine H/F
Core
Assisting the Head Chef in organizing and producing culinary operations while ensuring quality, hygiene, and safety standards.
Role type
Second de cuisine (Sous Chef)
Builds
Prepared dishes and daily service for guests
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, HACCP compliance, inventory management, team supervision, quality control, menu preparation
Preferred skills
Prior Sous Chef experience, organizational skills, leadership abilities
Technologies
Kitchen management systems, inventory tracking tools
Responsibilities
Prepare and plate dishes, manage kitchen stock and orders, supervise kitchen staff, enforce hygiene and safety protocols, replace Head Chef when absent
Seniority
Mid-level, hands-on IC
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