Sous-Chef de Cuisine
CDI Caroline Yvon posted 1 month ago in Cuisine , in Sous Chef , in Sous Chef de Cuisine Junior Shortlist Email JobJob Detail
-
Salaire proposé : 2600
-
Années d'expériences souhaitées : 4 ans
Job Description
RHEA, a recruitment firm specialized in the Hospitality and Culinary sectors, is seeking a:
Sous-Chef in Paris
for one of its clients, a neo-bistronomic restaurant featuring a bold menu crafted by a Chef with two Michelin stars. This unique establishment, open 7 days a week, attracts guests passionate about modern, creative cuisine.
Team Structure: Chef + Sous-Chef + Confirmed Chef de Partie + Demi Chef de Partie + Kitchen Porter/Assistant + 2 Apprentices
Service Details:
- Lunch: 10-12 covers during weekdays, 20-30 on weekends
- Dinner: 25-40 covers on weekdays, 40-56 on weekends
Your Responsibilities
1. Assisting the Chef in Culinary Operations
- Prepare dishes and ensure consistency in presentation according to the Chef’s star-level recipes
- Optimize stock management, reduce waste, and anticipate needs
- Actively participate in creating innovative, seasonal dishes
2. Maintaining Quality and Hygiene Standards
- Strictly apply and enforce HACCP hygiene standards
- Oversee inventory and anticipate orders for each service
- Maintain cleanliness and organization of the entire kitchen and its equipment
3. Managing and Training the Team
- Share your expertise and support each team member’s development
- Create a positive, motivating work environment that aligns with the restaurant’s values
- Delegate effectively in the Chef’s absence to ensure seamless service
4. Ensuring Guest Satisfaction
- Work closely with the front-of-house team for smooth communication and coordinated service
- Monitor and follow up on guest orders to ensure quick and flawless service
- Pay close attention to guest feedback to continuously enhance the culinary experience
Desired Profile
- Experience in a dynamic and demanding kitchen environment
- Solid knowledge of stock management and HACCP hygiene standards
- Leadership and teaching skills to motivate and train the team
- Passion for culinary arts and openness to innovation
Conditions
- Salary: €2300 – €2600 net
- Days Off: Friday and Saturday
- Hours: Three split shifts, two continuous shifts per week
- Start Date: Immediate
Are you excited to join a neo-bistronomic adventure in a high-end restaurant inspired by a Chef with two Michelin stars? Join a team where creativity and excellence go hand in hand, and where every day is an opportunity to reimagine bistronomy!
Send your CV to rhearecrutement@gmail.com along with reference letters, a portfolio or Instagram account, and become an essential part of this unique culinary experiences
