SECOND DE CUISINE
Core
Second de Cuisine supporting the Chef de Cuisine in a 170-room hotel with a traditional French restaurant and banquet services.
Role type
Second de Cuisine (Sous-Chef)
Builds
Production of meals for individual guests, leisure groups, and banquet events
Domain
Hospitality / French Cuisine
Required skills
Culinary techniques, HACCP compliance, team management, menu development, inventory management, service coordination
Preferred skills
Prior experience as Chef de Partie or Second de Cuisine, adaptability to varying service volumes
Technologies
HACCP standards
Responsibilities
Organize and supervise the kitchen brigade; Participate in menu creation and renewal; Prepare and plate dishes according to technical sheets; Ensure quality and presentation standards; Coordinate with restaurant service teams; Manage food safety and hygiene; Oversee stock management and ordering; Assist in staff scheduling and training
Seniority
Mid-level, hands-on IC with management responsibilities