Description
- Chef de Cuisine CFC or equivalent qualification
- Proven experience in a collective setting with recognised and structured management.
- Knowledge of bistronomy or gastronomy
- Personable, discreet, and able to collaborate with other chefs and support services.
- A comprehensive understanding of the activity, organisational skills, and a team spirit are essential.
- Autonomy and reliability are indispensable qualities for this position.
- The second chef supervises a team of about ten collaborators in the kitchen and service
- Handling a volume of 200 to 300 menus per day.
- Supervision of the kitchen
- Also responsible for managing orders and inventories.
- Working hours are Monday to Friday from 6:00 to 15:00 with some exceptional evening duties.