Sous-chef de cuisine H/F - Bistrot André
On-siteValence, Auvergne-Rhône-Alpes, France
Valence, Auvergne-Rhône-Alpes, FranceOn-siteFull TimeHospitalityEnterprise
Full TimeEnterpriseHospitality
Job Summary
Manage the brigade and act as the Chef de cuisine's right hand, ensuring staff development, consistent dish quality, and strict adherence to hygiene standards. Organize full culinary production, coordinate all workstations, and regularly taste preparations to verify seasoning and flavors. Optimize production processes, analyze costs for profitability, and lead operational decision-making when the Chef is absent. Adapt to activity fluctuations and propose improvements through culinary trials. Replace the Chef during absences with full responsibility.
Required Qualifications
- Solid experience as Sous-Chef in bistronomique or gastronomical restaurants
- Excellent management skills
- Good management skills
- Ability to manage large volumes while maintaining freshness and quality of products
- Creative attitude
- Passion for high-quality ingredients
- Positive and motivating attitude
- Willingness to invest long-term and become an engaged ambassador of the Group
Desired Qualifications
- Experience in bistronomique or gastronomical restaurants
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