Description
The Grand Hôtel Barrière Dinard 5* is hiring a Junior Sous Chef for a fixed-term contract. Reporting to the Executive Chef and deputy, the role supports culinary production for catering services, manages service setup and orders, monitors quality and HACCP procedures, allocates tasks across stations, and transfers know-how. The position requires advanced cooking techniques, food hygiene knowledge, knife skills, creativity, attention to detail, and teamwork. It is a management-level role with 39 hours per week and a gross monthly salary of €2,500–€2,600.
