Second de Cuisine

Responsibilities

• Assist the Head Chef in daily operations
• Ensure the preparation and plating of dishes
• Apply hygiene and safety rules according to current standards
• Execute food production according to technical sheets
• Control the quality of produced dishes
• Apply the Group Barrière sustainable development policy
• Guarantee customer satisfaction levels in line with Group standards
• Follow instructions from the Head Chef

Requirements

• Excellent knife skills
• Ability to remain calm under pressure
• Team spirit and reactivity
• Strong organizational skills and tenacity
• Good knowledge of HACCP standards
• Passion for culinary arts

Benefits

• 13th month salary, profit sharing, and incentive schemes
• Meal vouchers (€10/day worked)
• Work without split shifts
• Possibility of rest on public holidays based on team rotation
• Comprehensive health insurance
• Employee rates for luxury weekend stays
• International and national mobility opportunities
• Personalized training via Campus Barrière
• Performance bonuses

About the Company

Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. Founded in 1912, it is a family-owned company that embodies the art of French living through its iconic hotels and casinos worldwide.