PATISSIER/IERE
Core
Execute kitchen service operations and manage junior staff to ensure food quality and customer satisfaction.
Role type
Senior line cook (kitchen department manager)
Builds
Prepared dishes and service flow for hotel restaurant guests
Domain
Hospitality / Culinary
Required skills
Autonomous cooking, team management, kitchen coordination, hygiene compliance, technical recipe execution
Preferred skills
Passion for cooking, strong interpersonal skills, experience in similar establishments
Technologies
Kitchen equipment, POS systems
Responsibilities
Manage commis and dishwashers, coordinate between kitchen and dining room, ensure service flow and food quality, maintain hygiene and safety standards
Seniority
Mid-level, hands-on IC
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