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 managed kitchen services
Domain
Hospitality / Culinary
Required skills
Culinary techniques, HACCP compliance, inventory management, team supervision, quality control, menu preparation
Preferred skills
Prior Sous Chef experience, organizational skills, leadership abilities, adaptability
Technologies
Kitchen management systems, inventory tracking tools
Responsibilities
Prepare and plate dishes, manage kitchen stock and orders, supervise kitchen staff, ensure HACCP and hygiene standards, maintain kitchen cleanliness, replace Head Chef when absent
Seniority
Mid-level, hands-on IC
Sourced via smartrecruiters · Listed on CareerPlan, which tracks 878,000+ jobs from 20+ sources.
