Demi chef de partie - Brasserie des Têtes
Core
Assisting the chef de partie in preparing, cooking, and plating dishes for the brasserie while maintaining quality standards and training junior staff.
Role type
Demi-chef de partie (Line Cook)
Builds
Production of brasserie dishes for hotel 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, staff training, menu adaptation, inventory control
Preferred skills
Knowledge of local seasonal products, high-end brasserie experience
Technologies
None
Responsibilities
Prepare and cook dishes according to technical sheets, manage station organization and workflow, train and supervise commis and apprentices, ensure food safety and hygiene standards, control stock rotation and inventory
Seniority
Mid-level, hands-on IC