Chef de partie (H/F)
Core
Producing and plating dishes under the direction of the head chef while maintaining culinary standards and food safety protocols.
Role type
Chef de partie (line cook)
Builds
Production of plated dishes for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Culinary techniques, HACCP compliance, team supervision, precision, time management
Preferred skills
Experience in luxury hospitality, ability to work in a brigade system
Technologies
None
Responsibilities
Prepare and plate dishes, ensure food safety standards, supervise junior staff, maintain kitchen organization
Seniority
Junior to Mid-level, hands-on IC
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