Second de cuisine H/F
Core
Assists the Head Chef in daily kitchen operations, ensures stock management, and oversees food preparation and quality control.
Role type
Second de cuisine (Sous Chef)
Builds
Production of dishes for hotel restaurants
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Team management, Leadership, Menu development, Stock management, Budget contribution, Staff training, Hygiene compliance, HACCP standards, Cross-department coordination, Crisis adaptation
Preferred skills
Creativity, Attention to detail, Organization, Stress management, Teaching ability, Passion for the craft
Technologies
None stated
Responsibilities
Assist the Head Chef in daily tasks, Participate in creating new technical sheets and updating the menu, Supervise and train kitchen staff including apprentices and commis, Manage food and beverage stocks and ordering, Ensure food presentation, quality, and temperature standards, Contribute to budget preparation, Enforce hygiene and safety regulations including HACCP, Coordinate between kitchen and dining room services
Seniority
Mid-level, hands-on management