Clarins Sous Chef

About Clarins

Founded in Paris in 1954 by Jacques Courtin-Clarins, Clarins is a family-owned beauty house renowned for its plant-inspired skincare, makeup and spa expertise. Combining scientific research with a close understanding of customers’ needs, the brand has built an international presence while preserving its French heritage. As an employer, Clarins brings together specialists across research, product development, manufacturing, retail and corporate functions, united by a commitment to quality and service. Its emphasis on responsible beauty, innovation and long-term stewardship offers a distinctive professional environment for those seeking to contribute to an established beauty house with an entrepreneurial spirit.

Role & Responsibilities

• Prepare starters, main courses, side dishes and desserts in line with technical sheets, menus and expected volumes.
• Ensure meals are balanced, varied and incorporate seasonal ingredients.
• Check the flavour, presentation, temperatures and consistency of dishes before service.
• Adjust production to service needs, special diets and operational contingencies.
• Support service, restore work areas and assist with dishwashing when required.
• Allocate tasks and coordinate production priorities with the Executive Chef.
• Ensure schedules and preparation times are followed and service runs smoothly.
• Anticipate requirements for ingredients, equipment and other resources to maintain efficient operations.
• Communicate instructions and best practices and support the team's skills development.
• Assist with purchasing, check deliveries and report non-conformities.
• Manage product rotation, expiry-date monitoring, stocktaking and the proper upkeep of storage areas.
• Help ensure compliance with portion specifications, technical sheets, budgets and food-cost targets.
• Reduce losses and food waste by adjusting production quantities and monitoring variances.
• Apply and enforce HACCP procedures, cleaning schedules, traceability requirements and mandatory regulatory records.
• Ensure required food hygiene and safety documents are complete, compliant, accessible and archived.
• Check goods receiving, temperatures, storage conditions and cold-chain compliance.
• Maintain premises, workstations, tools and equipment in impeccable condition and working order.
• Report irregularities, breakdowns, risks and non-conformities and contribute to corrective actions.
• Organize the restaurant's daily operations in the Executive Chef's absence.
• Lead the team with high standards and consideration, monitor task completion and encourage collaboration.
• Manage unforeseen issues, prioritize actions and alert management when necessary.
• Communicate relevant information and contribute to monitoring action plans.
• Monitor guest satisfaction and provide professional, courteous and discreet service.
• Suggest improvements to recipes, organization, buffet presentation, waste reduction and responsible resource use.
• Support exceptional catering services, internal events and specific requests from the restaurant or training school.
• Reflect Clarins' values of respect, authenticity, cooperation, boldness and passion in daily work.

Qualifications

• Rigorous, responsive and autonomous, with a strong sense of responsibility.
• Able to remain composed during periods of high activity.
• Creative, attentive to the visual and culinary quality of food, and committed to high standards of execution.
• Service-oriented, discreet and a strong team player.
• Comfortable coordinating daily operations and communicating clear instructions with consideration.
• CAP/BEP to vocational baccalaureate-level training in cookery or catering.
• At least 3 years of proven experience in a similar role, ideally in contract catering or corporate catering.
• Excellent command of culinary techniques, hot and cold preparation, cooking methods and plating.
• Good command of HACCP standards, traceability, cold-chain requirements and cleaning procedures.
• Able to organize production, anticipate volumes and manage several priorities simultaneously.
• Able to coordinate a team and deputize for the Executive Chef.
• Proficient with standard office software, particularly Excel and Word.
• Strong writing skills, a polished presentation and consistent adherence to hygiene and safety rules.

Skills

Experience

At least 3 years in a similar role, ideally in contract catering or corporate catering.

Education

CAP/BEP to vocational baccalaureate-level training in cookery or catering.

Benefits

Attractive compensation; profit-sharing and employee participation scheme; health, retirement, transport, sports and cultural benefits; works council benefits; product allowance; company restaurant; development opportunities; extensive training, including unlimited access to the Digital Learning tool.

Culture

As a family-owned French beauty group, Clarins combines an entrepreneurial spirit with a culture rooted in botanical expertise, scientific innovation and close attention to customers. Its workplace values collaboration, the transmission of know-how and a shared commitment to responsible beauty, connecting professional excellence with care for people and nature.

About Cerulean

Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.