Second de Cuisine H/F/X
Core
Second de Cuisine supporting the Chef de Cuisine in a hotel restaurant serving individual guests, leisure groups, and banquets.
Role type
Second de Cuisine (Sous-Chef)
Builds
Production of traditional French seasonal dishes for hotel dining rooms and banquets
Domain
Hospitality / French Cuisine
Required skills
Culinary techniques, HACCP compliance, team management, menu development, inventory management, service coordination
Preferred skills
Prior Sous-Chef or Chef de Partie experience, leadership in kitchen brigade
Technologies
None stated
Responsibilities
Organize and supervise kitchen brigade, prepare and plate dishes according to standards, coordinate with restaurant service, manage food safety and hygiene, handle stock and ordering, assist in menu planning, support staff training
Seniority
Mid-level, hands-on IC