Sous-Chef Petit Déjeuner

Responsibilities

• Prepare, plate, and restock the breakfast buffet and à la carte items
• Ensure the quality, freshness, and presentation of all served products
• Organize the workstation and ensure efficient setup before each service
• Adhere to technical sheets, HACCP hygiene standards, and Barrière quality standards
• Manage stocks and minimize food waste
• Collaborate with the kitchen brigade to ensure smooth service and excellent customer experience
• Contribute to customer satisfaction through attention to detail and consistency

Requirements

• Successful previous professional experience in a high-end restaurant
• Proficiency in knife skills
• Strong knowledge of HACCP standards
• Team spirit, reactivity, and organizational skills
• Ability to remain calm under pressure

Benefits

• Possible housing near the establishment during the trial period
• 13th month salary
• Dynamic CSE with various benefits
• Comprehensive health insurance
• Professional training opportunities
• Employee rates for travel and stays
• Personalized career development support

About the Company

Barrière is a leader in luxury hospitality, dining, and entertainment in France. The Groupe Barrière manages iconic destinations and hotels, including the Hôtel Barrière L'Hermitage in La Baule, known for its excellence and French art de vivre.