CHEF(FE) DE PARTIE - La Maison des Têtes - Brasserie
Core
Preparing, cooking, and plating dishes for a specific station while maintaining quality standards and consistency in a brasserie kitchen.
Role type
Chef de partie (line cook)
Builds
Production of plated dishes for brasserie guests
Domain
Hospitality / Fine Dining / Brasserie
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary techniques, stock rotation management, HACCP compliance, team supervision, recipe adherence, local seasonal product knowledge
Preferred skills
Experience in high-end brasserie, stress resistance, organizational detail
Technologies
None stated
Responsibilities
Prepare and cook dishes according to technical sheets, manage station workflow and inventory, train and supervise commis and apprentices, ensure food safety and hygiene standards
Seniority
Mid-level, hands-on IC