Sous Chef

An upscale venue, opened in autumn 2024 in the heart of an emblematic Paris district.

An unusual and bold setting, designed alongside renowned figures in interior architecture and art direction, this venue blends refinement and creativity.

More than a hotel, it is a genuine imaginary world revealed floor by floor, in a hushed and intimate atmosphere. This insiders' place, with its singular personality, combines luxury and creative daring to offer an ultimate, exclusive experience.

The sous chef plays a crucial role in overseeing the entire kitchen. They assist the head chef in guaranteeing the quality of the dishes served, maintaining a positive working atmosphere, supporting the teams' skills development and ensuring rigorous administrative management, including HR, management control, purchasing and compliance with hygiene and safety standards.

Supporting the head chef:

Financial: track audits and financial ratios to ensure efficient use of resources

Hygiene and safety (HACCP): ensure hygiene and safety standards are met in the kitchen

Purchasing: apply the group's purchasing policy and source new products

Human resources: using the in-house HRIS tool, manage staff declarations, schedules, contracts, medical visits and more

Operational support:

Menu renewal: work with the chef on developing and rolling out new dishes

Culinary production: ensure a high level of quality in the production of dishes

Kitchen organisation: enforce the organisational decisions made by the chef, in particular regarding scheduling, orders, stock, responsibilities, and the writing of recipe sheets

Overseeing upkeep:

Oversee the upkeep of the kitchen, ensuring compliance with hygiene and safety standards and the maintenance of equipment

45/50K fixed + bonus, executive status + extra paid leave (RTT), works council benefits (CSE)