Second de cuisine
Core
Second de Cuisine acting as the right hand to the Head Chef, ensuring culinary production continuity and managing the kitchen brigade.
Role type
Senior IC kitchen manager (Second de Cuisine)
Builds
Production of culinary dishes and menus for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, HACCP compliance, Team leadership, Cost optimization, Inventory management, Menu creation
Preferred skills
Creativity, Innovation, Supplier selection, Crisis management
Technologies
None stated
Responsibilities
Lead the kitchen brigade in the Head Chef's absence, Prepare and plate dishes, Manage food costs and inventory, Ensure HACCP and safety standards, Train and motivate kitchen staff
Seniority
Senior, hands-on IC
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