Second de cuisine avec CFC
Core
Support the Head Chef in daily kitchen operations, ensuring food quality, safety, and team coordination for internal and external clients.
Role type
Second Chef (Sous-Chef)
Builds
Daily production of conventional, dietary, and à la carte meals
Domain
Healthcare / Collective Catering
Required skills
Food safety compliance (HACCP), inventory management, team supervision, meal planning, financial documentation, dietary menu preparation
Preferred skills
Experience in collective and traditional catering, Dietetics Chef Certificate (CFC), ability to train apprentices
Technologies
None stated
Responsibilities
Supervise staff and train apprentices, manage stock and inventory, ensure food safety and hygiene standards, collaborate with hotel and dietetics services, maintain financial records, produce daily meals
Seniority
Mid-level, hands-on IC
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