Chef de Partie Cuisine Polyvalent (H/F)
Core
Planify tasks for lunch, dinner, and next-day service; execute diverse cooking techniques ensuring plate quantity, quality, and presentation; maintain hygiene and safety standards via E-Pack system; train apprentices and new staff; manage food cost awareness.
Role type
Chef de Partie (Culinary Station Lead)
Builds
Production of culinary dishes for hotel, casino, and restaurant services
Domain
Luxury hospitality and gastronomy
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Culinary techniques, HACCP compliance, task planning, food cost management, team training, hygiene and safety protocols
Preferred skills
Creativity, adaptability, autonomy
Technologies
E-Pack system
Responsibilities
Plan daily production tasks for multiple services, ensure food quality and presentation standards, conduct temperature and safety checks, train new employees, monitor food costs
Seniority
Junior to Mid-level, hands-on IC