Second de Cuisine H/F/X
Core
Second de Cuisine supporting the Chef de Cuisine in a hotel restaurant with traditional French cuisine, managing brigade operations, food preparation, and service coordination.
Role type
Second de Cuisine (Sous-Chef)
Builds
Restaurant meals, banquets, and events
Domain
Hospitality / French Cuisine
Required skills
Culinary techniques, HACCP compliance, team management, stock management, menu development, service coordination, priority management
Preferred skills
Experience as Chef de Partie or similar, adaptability to varying volumes
Technologies
HACCP
Responsibilities
Organize and supervise the brigade, prepare and plate dishes according to standards, coordinate with restaurant teams, manage inventory and orders, assist in menu creation, support staff training and integration
Seniority
Mid-level, hands-on IC
