Demi chef de partie
Core
Culinary production and service execution in a luxury hotel brigade.
Role type
Demi chef de partie (Line Cook)
Builds
Prepared dishes and plated meals for hotel guests
Domain
Luxury hospitality / Fine dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary techniques, raw product preparation, hygiene standards (HACCP), inventory management, stress management, teamwork
Preferred skills
CAP or BEP culinary diploma, 2+ years restaurant experience
Technologies
None
Responsibilities
Execute culinary production before and during service, prepare and plate dishes, maintain workspace organization and cleanliness, manage stock levels, communicate with hierarchy
Seniority
Junior to Mid-level, hands-on IC
Sourced via smartrecruiters · Listed on CareerPlan, which tracks 70,000+ jobs from 20+ sources.