SECOND DE CUISINE
Core
Second de Cuisine supporting the Chef de Cuisine in a 170-room hotel with a traditional French restaurant and banquet activities.
Role type
Second de Cuisine (Sous-Chef)
Builds
Restaurant dishes and banquet services for hotel guests and event groups
Domain
Hospitality / French Cuisine
Required skills
Culinary techniques, HACCP compliance, team management, menu planning, inventory management, service coordination
Preferred skills
Prior management experience, adaptability to varying volumes
Technologies
HACCP
Responsibilities
Organize and supervise the kitchen brigade; Participate in menu development and renewal; Prepare and plate dishes according to technical sheets; Coordinate with restaurant service for smooth operations; Manage stock, inventory, and ordering; Assist in staff scheduling and training
Seniority
Mid-level, hands-on IC