Sous-chef de cuisine H/F - Bistrot André
Core
Second-in-command to the Executive Chef, managing the kitchen brigade, ensuring food quality, and stepping in for the Chef during absences.
Role type
Senior Sous-Chef (Bistronomic/Gastronomic)
Builds
High-quality bistro and gastronomic dishes for guests
Domain
Fine Dining / French Gastronomy
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, cost analysis, food quality control, process optimization, menu tasting and seasoning adjustment, operational decision-making, team training and development
Preferred skills
Creativity, passion for high-quality ingredients, long-term commitment, ability to work in high-volume environments
Technologies
None
Responsibilities
Manage the kitchen brigade, ensure consistency and quality of dishes, coordinate production stations, control hygiene and safety standards, optimize production processes, participate in culinary trials, analyze food costs, and replace the Chef during absences
Seniority
Senior, hands-on IC