Sous-chef de cuisine

Responsibilities

• Assist the Head Chef in operational management and team leadership
• Ensure all culinary preparations follow recipes, methodology, and presentation standards
• Manage stocks to minimize waste and handle ordering of goods
• Enforce strict HACCP hygiene and safety procedures
• Participate in menu conceptualization and creation
• Train and mentor kitchen staff to develop their expertise
• Manage kitchen closing procedures in the absence of the Head Chef
• Maintain high customer satisfaction standards by monitoring service flow and order accuracy

Requirements

• Proven experience in team management within the restaurant sector
• Strong knowledge of HACCP hygiene standards and procedures
• Proficiency with kitchen equipment and digital tools
• Understanding of restaurant budgets and financial tools
• Highly organized with strong pedagogical skills
• Ability to interact effectively with various hierarchical levels

About the Company

Paris Society is a major player in French hospitality, founded in 2008. Coco Lyon, part of this group, offers a refined culinary experience in a sumptuous setting at the Gare des Brotteaux in Lyon.