Demi-chef de Partie (H/F) - Bulle d'Osier** (Clos Vauban)
Core
Demi-chef de Partie supporting a Michelin-starred culinary team in a gastronomic restaurant, focusing on terroir-driven, technical, and flavorful dishes.
Role type
Demi-chef de Partie (Line Cook)
Builds
Production culinary dishes for a high-end gastronomic restaurant
Domain
Hospitality / Fine Dining / French Gastronomy
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary techniques, kitchen operations, teamwork, adaptability, attention to detail
Preferred skills
Experience in Michelin-starred restaurants, knowledge of local terroir, passion for gastronomy
Technologies
Culinary tools, kitchen equipment
Responsibilities
Execute recipes with precision, maintain high standards of food quality, collaborate with the chef and team, contribute to a welcoming dining experience
Seniority
Junior to Mid-level, hands-on IC