Sous-chef de cuisine H/F - Bistrot André
Core
Second-in-command to the Executive Chef, managing the kitchen brigade, ensuring production quality, and stepping in as Chef during absences.
Role type
Senior Sous-Chef (Bistronomic/Gastronomic)
Builds
High-quality dishes for a Michelin-starred restaurant group
Domain
Fine Dining / French Gastronomy
Required skills
Kitchen brigade management, cost analysis, food safety compliance, menu tasting and seasoning adjustment, process optimization, operational decision-making
Preferred skills
Culinary creativity, long-term commitment, ability to mentor staff, adaptability to volume fluctuations
Technologies
None stated
Responsibilities
Manage the kitchen brigade and ensure staff skill development, coordinate production stations, control food quality and hygiene standards, taste and adjust dishes, optimize production processes, participate in culinary trials, analyze food costs, replace the Chef during absences
Seniority
Senior, hands-on IC