Chef de partie – CDD saison hivernale
Core
Seasonal kitchen line cook responsible for food prep, cooking, and service execution in a luxury hotel restaurant.
Role type
Junior line cook (Chef de partie)
Builds
Daily menu dishes, sauces, and desserts for lunch service
Domain
Hospitality / Fine Dining
Required skills
Food preparation, cooking techniques, inventory management, order prioritization, cleaning, stock management
Preferred skills
CAP/BEP culinary certification, 2-3 years of kitchen experience
Technologies
None stated
Responsibilities
Select and prepare ingredients, cook menu items and sauces, manage order flow during service, maintain kitchen hygiene and stock levels
Seniority
Junior, hands-on IC
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