Sous-Chef de Cuisine

Responsibilities

• Assist the Head Chef in operational management and team leadership
• Ensure food preparation follows recipes, quality standards, and presentation guidelines
• Manage stock levels, order goods, and conduct regular inventories to minimize waste
• Enforce strict HACCP hygiene and safety procedures and equipment cleaning protocols
• Train and mentor kitchen staff to develop their expertise and maintain motivation
• Oversee kitchen closing procedures and ensure high customer satisfaction standards
• Collaborate with the service team and suppliers to ensure smooth operations

Requirements

• Proven experience in team management within the restaurant sector
• Strong knowledge of HACCP hygiene standards and food safety regulations
• Proficiency in kitchen tools, equipment, and basic IT software
• Understanding of restaurant budgets and financial tools (weekly reports, recipes, etc.)
• Highly organized with strong pedagogical and teaching skills
• Ability to work collaboratively and interact with various hierarchical levels

About the Company

Paris Society is a leading player in French hospitality, founded in 2008. With a portfolio of over fifty locations, the group offers refined culinary experiences in sumptuous settings, such as Coco Lyon, located in the Gare des Brotteaux.