Second de Cuisine F/H

Manage mise en place and culinary production while ensuring equipment availability and strict adherence to chef-set processes. Monitor team performance regarding cooking quality, plate cleanliness, and timing throughout service to guarantee excellent culinary presentation. Oversee kitchen closure procedures including cleaning, safety, and food conditioning. Control food costs to ensure kitchen profitability and manage stock levels for quality and quantity. Maintain high hygiene standards in compliance with HACCP norms. This seasonal role at the Le Carlina hotel in Courchevel 1850 involves 42 hours weekly with full board and lodging.