Chef de partie H/F - Coco Lyon
Core
Execute food preparations, manage kitchen staff, and ensure service standards and hygiene compliance for a high-end restaurant.
Role type
Chef de partie (line cook with supervisory duties)
Builds
Production of plated dishes and service execution
Domain
Fine dining / Hospitality
Required skills
Food preparation, HACCP hygiene protocols, inventory control, team management, staff training, menu knowledge, kitchen equipment operation, financial budget awareness
Preferred skills
Creativity, stress resistance, team collaboration
Technologies
Kitchen equipment, refrigeration units, financial reporting tools
Responsibilities
Prepare dishes according to recipes and presentation standards, enforce hygiene and cleaning procedures, manage and train kitchen staff, control stock levels, maintain kitchen organization, collaborate with the head chef and suppliers
Seniority
Mid-level, hands-on IC