FR - Second de cuisine (H/F/X)
Core
Second in charge of kitchen operations for large groups, banquets, and buffets, ensuring service execution and quality standards.
Role type
Kitchen Second (Sous-Chef)
Builds
Group dining services, cocktail events, and buffets
Domain
Hospitality / Group Catering
Deliverable
physical/clinical work
Required skills
Large-scale food production, team leadership, hygiene compliance, quality control, event organization
Preferred skills
Autonomy, organization, volume management
Technologies
Kitchen management systems, food safety protocols
Responsibilities
Set up and service large groups, follow Chef's instructions, organize production, ensure hygiene standards, guarantee service quality
Seniority
Mid-level, hands-on IC