SECOND DE CUISINE (F/H)
Core
Second de cuisine supporting daily food production and service in a brigade of ten at a restaurant in Bourget-du-Lac.
Role type
Second de cuisine (Sous-Chef)
Builds
Hot and cold food service
Domain
Hospitality / Restaurant
Required skills
Culinary mastery, stock management, food safety compliance (HACCP), team leadership, service organization
Preferred skills
Ability to step in as Chef de Cuisine, process improvement suggestions
Technologies
None stated
Responsibilities
Prepare and ensure delivery of hot and cold dishes, manage stock and receptions, support the team in the Chef's absence
Seniority
Mid-level, hands-on IC
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