BRASSERIE DU RONDEAU - DEMI CHEF DE PARTIE CUISINE (H/F)
Core
Prepare cold and hot dishes, work with fish and meat, make sauces, and assist the head chef with the plancha and plating during service.
Role type
Demi-chef de partie (line cook)
Builds
Cold and hot dishes, sauces, and plated meals for lunch service
Domain
Hospitality / Restaurant
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
knife skills, sauce preparation, fish and meat handling, plating, kitchen sanitation
Responsibilities
Prepare cold and hot dishes, assist with fish and meat preparation, make sauces, support the head chef during service, maintain work areas, clean the dishwashing station
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