Second de Cuisine - Chef Adjoint
Core
Supporting the Head Chef in daily kitchen operations, menu development, and team leadership at a 4-star hotel restaurant.
Role type
Senior IC second chef (kitchen manager)
Builds
Seasonal, authentic, and contemporary dishes using local and fresh products
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, menu planning, team management, cost control, HACCP compliance, inventory management
Preferred skills
Seasonal cooking, waste reduction, banquet event support
Technologies
None stated
Responsibilities
Assist in daily kitchen organization and replace the Head Chef during absences; Participate in creating and renewing menus highlighting local and seasonal products; Ensure quality, consistency, and presentation of dishes; Supervise and develop kitchen brigade members; Manage orders, stocks, inventories, and food costs; Collaborate with service teams for a consistent guest experience; Participate in events, seminars, and banquets
Seniority
Senior, hands-on IC