Chef de partie H/F
Core
Execute culinary production under the Chef de Cuisine, manage station operations, and ensure food quality standards for hotel guests.
Role type
Chef de partie (line cook)
Builds
Prepared dishes, plated meals, and buffet setups for hotel dining
Domain
Luxury hospitality / Fine dining
Required skills
Recipe execution, station management, inventory control, waste sorting, equipment maintenance, team supervision, quality standard adherence
Preferred skills
Stress management, priority management, autonomy
Technologies
Thermoplongeur, Vario cooking center, FRIMA oven
Responsibilities
Prepare customer orders (cooking, seasoning, plating), manage demi-chefs and commis, ensure workstation cleanliness, store products in cold rooms, report to hierarchy
Seniority
Mid-level, hands-on IC
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