Second de cuisine (H/F/X)
Core
Seconding the Head Chef in daily brigade management, service organization, and dish dispatch.
Role type
Senior culinary operations manager (Second de Cuisine)
Builds
Operational excellence in kitchen service, inventory control, and cost optimization
Domain
Hospitality / Culinary operations
Required skills
Culinary leadership, inventory management, cost control, HACCP compliance, team management, recipe standardization
Preferred skills
Creative menu development, stress management, staff training
Technologies
POS systems, inventory management software, HACCP protocols
Responsibilities
Supervise kitchen brigade and service organization, ensure operational excellence and recipe consistency, manage stock and cost ratios, enforce hygiene and safety standards
Seniority
Senior, hands-on IC
