SECTION CHEF
Spreaders of stories, cultures and emotions,
we invite our guests to enjoy exceptional culinary experiences,
subtle and daring that nourish heart, body and spirit.
SECTION CHEF
The Section Chef is a true ambassador of Anne-Sophie Pic's culinary technique. Attached to the Sous-Chefs and responsible for his part, he ensures supplies, preparations and coordination with the brigade, thus guaranteeing a fluid and irreproachable service. His main responsibilities:
• Supervision and transmission: it supports half-managers, clerks, apprentices and trainees in their integration and skills development, while ensuring a good team dynamic.
• Organization and culinary production: he is responsible for managing his part (setting up, cooking, sending the dishes, serving), while respecting the standards of Maison Pic and the culinary identity of the Chef.
• Hygiene and supplies: it ensures the proper maintenance of the kitchen, manages supplies, controls deliveries and stocks, and ensures compliance with health and safety standards.
• Communication and continuous improvement: he relays information within the brigade, collaborates closely with the chef and the sub-chefs, and actively contributes to the evolution of recipes and techniques.
