AC

Junior Sous-Chef - Il Carpaccio * F/H/X

Accorhotel

Paris · Posted Sep 02

Hospitality Onsite
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Junior Sous-Chef under the head chef, ensures high quality and presentation of all food preparations, maintains HACCP compliance, coordinates the kitchen brigade, supervises stock and costs, and supports service across the hotel's restaurants and banquets; replaces the head chef in their absence and leads the kitchen team.

What they are looking for

Culinary Haccp Inventory management Cost analysis Menu planning

Details

Work type
Onsite

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