Sous chef de cuisine @ Le Royal Vendôme

  • Post Date:February 15, 2020
  • Views 826
  • Type Etablissement Bistrot traditionnel , Brasserie de lux
    Couverts 50
    Cout Dinner max. 35€
  • Salaire net 23.500€-26.000€
    Coupures Non (Continu)
    Experience 4 ans
Job Description

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About

The Royal Vendôme is looking for a sous-chef for the evening service, which is more calm and more open to elaborate a more creative menu than the lunch service.

We are looking for a person with experience in the world of bistronomy or of brasserie, who wants to develop in a position of responsibility and open to culinary initiatives.

Item mainly concerns evening service
You will be 2/3 people for a service of 40-50 people.
Very attractive salary
Workstation and restaurant completely renovated in 2019

Workplace profile

  • Type: Brasserie / Bistrot 
  • Seats: 70
  • Average dinner cost: max 35€
  • Service hours : Monday – Saturday,12:00-14:30 &19:30-23:00,
  • Total workforce: 8
  • Cuisine: French
  • Wines: Conventional, Natural, Biodynamic
  • Cocktails: Yes
  • Listed in the following culinary guides: Gault & Millau

Position profile

  • Position title: Second de Cuisine / experienced Chef de partie 
  • Hiring date: 05/03/2020
  • Contract: CDI (Permanent full time)
  • Working hours per week: 42
  • Net annual salary: 23.500€-26.000€
  • Other compensation advantages
  • Overtime payment: No (no overtime)
  • Shifts: 5 continuous (evening)
  • : Consecutive
  • Work in WE: To define
  • Other advantages
  • Team size for this position: 4

Candidate profile

  • Minimum experience required in this position (years): 1
  • Minimum general experience required (years): 4
  • Candidate ideally should come from: the bistronomic sector
  • Languages: French advanced – Other languages desired
  • Desired education: Not important
  • Details / details on the desired profile: