1er chef de partie
Core
Lead a brigade in a 4-star hotel kitchen, managing both hot and cold stations to ensure high-quality food production and service.
Role type
Senior line cook (1er chef de partie)
Builds
Production of hot and cold dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Hot and cold station mastery, culinary techniques, team leadership, inventory management, HACCP compliance, quality control
Preferred skills
Experience in 4-5 star hotels, organizational rigor, flexibility
Technologies
None
Responsibilities
Set up and prepare dishes at the station, supervise and support line cooks and commis, ensure quality and presentation standards, maintain hygiene and safety norms, manage stock and orders
Seniority
Senior, hands-on IC
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