Chef de Partie (m/w/d)
Core
Organize and lead a specific kitchen station, preparing and presenting dishes while ensuring smooth operations and quality control.
Role type
Chef de Partie (line cook)
Builds
Prepared dishes for hotel and restaurant guests
Domain
Hospitality / Gastronomy
Required skills
Food preparation, station management, hygiene compliance, mentoring apprentices, inventory control, menu development
Preferred skills
Seasonal menu creation, event support, weekend/holiday availability
Responsibilities
Organize and lead assigned kitchen station, ensure smooth operations and quality control, instruct and mentor apprentices and temporary staff, manage mise en place and inventory, support head chef with organizational tasks and events
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