NB at The Walt Disney Company

Coupvray, Ile-de-France, France

Not SpecifiedCompensation

Mid-level (3 to 4 years), Senior (5 to 8 years)Experience Level

Full TimeJob Type

UnknownVisa

Hospitality, Theme Parks, Food and BeverageIndustries

Ideally hold a diploma in Hôtellerie-Restauration
Justify at least 3 years of experience in team management within a kitchen
Know and apply service standards and master HACCP norms
Know how to accompany and develop a team and enjoy supervising
Stand out with relational ease and excellent communication
Be proactive with proposals and solution-oriented
Possess real adaptation capacities and be flexible on working days and hours
Have a minimum C1 level in French; elementary English level is a plus
Experience as Second de cuisine / Sous-Chef in brasserie, traditional restauration, or table service chain

Organize, distribute, follow, and control the work of a brigade (30 to 60 people) through on-site presence and permanent dialogue
Instill daily motivation in collaborators in close collaboration with the manager
Ensure the training and development of collaborators and transmit technical and behavioral know-how
Respect and enforce procedures, quality standards, hygiene, and safety rules
Handle daily operations (administrative and operational) and adapt them to meet client expectations
Alert in real-time to performance deviations regarding productivity objectives
Take necessary corrective actions to guarantee service/product quality and daily customer satisfaction
Participate in projects in your activity sector
Be present daily on the ground alongside kitchen staff (plongeurs, commis, demi-chefs de partie, chefs de partie)
Actively participate in the organization and smooth running of services, especially breakfasts and dinner buffets
Ensure the quality of services provided and play a key role in team accompaniment and development