PATISSIER/IERE
Core
Execute dishes according to technical sheets, ensure service flow, and manage kitchen staff (commis and dishwashers) in a 4-star hotel kitchen.
Role type
Chef de partie (line cook)
Builds
Restaurant dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, team management, hygiene and safety compliance, coordination with front of house
Preferred skills
Passion for cooking, strong interpersonal skills, experience in similar establishments
Technologies
Kitchen equipment, POS systems
Responsibilities
Prepare dishes according to recipes, manage commis and dishwashers, coordinate between kitchen and dining room, maintain hygiene standards
Seniority
Mid-level, hands-on IC
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