The sous chef de cuisine (M/F) prepares and distributes meals in compliance with the hygiene and safety rules of collective catering. He/she participates in the maintenance of the premises, equipment and catering materials, participates in the management of food stocks and in the management of the kitchen staff.
-Develops the culinary preparations with the Chef;
-Ensures the quality of the meals;
-Controls and carries out the setting up and cleaning of the team’s equipment;
-Respects and enforces the rules of hygiene and safety;
-Ensures the cleanliness of the work and storage areas in compliance with HACCP standards;
-Promotes a good relationship between the kitchen, the dining room and the stewarding;
-Leads all kitchen staff and ensures a good working atmosphere.
QUALITIES AND SKILLS REQUIRED
-Ability to anticipate, team spirit, sense of hospitality and service;
-Leadership, rigor and organizational skills, Commercial spirit;
-Good manager, sense of ethics and exemplary behavior;
-Professional degree in hotel management;
-At least 5 years of professional experience in the banqueting field in 5-star hotels;
-Knowledge of competition, clientele, hotel services, market prices and products, suppliers, new culinary techniques;
-Know how to adapt, listen, innovate, negotiate and anticipate;
-Be a good listener, available, creative;
-Master the Windows environment;
-Master French and have a knowledge of English.
HOW TO APPLY ?
-Put in the subject line the reference of the position: “SS CH 23 -NHAP
-Provide a CV and a cover letter
-Application deadline: 10/05/23