Chef de partie (H/F)
Core
Prepare and cook dishes for a specific section of the kitchen, ensuring quality and hygiene standards while managing inventory and leading junior staff.
Role type
Chef de partie (line cook)
Builds
Seasonal, creative dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, inventory management, HACCP compliance, staff training, coordination with kitchen leadership
Preferred skills
Passion for quality ingredients, ability to work at a fast pace
Technologies
None
Responsibilities
Prepare and cook dishes for assigned section, maintain workstation organization, control product quality and freshness, manage supplies and minimize waste, train commis and apprentices, coordinate with second chef and head chef
Seniority
Mid-level, hands-on IC
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