Sous-Chef de Cuisine (H/F) - Hôtel les Barmes de l'Ours
Core
Assist the Executive Chef in organizing daily kitchen operations, managing the brigade, and ensuring service continuity in a Michelin-starred hotel.
Role type
Sous-Chef de Cuisine
Builds
Production of high-quality dishes for hotel guests across three restaurants (gastronomic, traditional, and bar).
Domain
Hospitality / Fine Dining
Required skills
Kitchen organization, team leadership, cost control, recipe development, food safety compliance, inventory management, menu planning.
Preferred skills
Passion for cooking, attention to detail, client satisfaction focus, adaptability, autonomy.
Technologies
HACCP standards, kitchen management systems.
Responsibilities
Coordinate daily kitchen activities and supervise the brigade; Assist in menu creation and recipe development; Manage food costs, inventory, and waste reduction; Ensure food safety and hygiene standards; Train and support kitchen staff.
Seniority
Mid-level, hands-on IC