Chef de Partie - Restaurant gastronomique HAMEAU ALBERT 1er --HIVER 2026/2027--
Core
Execute cooking operations for a Michelin-starred fine dining restaurant, ensuring dishes meet technical specifications and aesthetic standards.
Role type
Chef de Partie (Line Cook)
Builds
Production of plated dishes for fine dining guests
Domain
Fine dining / Gastronomy
Required skills
Knife skills, plating, inventory management, HACCP compliance, stock management
Preferred skills
Experience in bistronomic cuisine
Technologies
None
Responsibilities
Prepare and plate dishes according to technical sheets, coordinate station operations, manage stock and ordering, ensure food safety standards
Seniority
Junior to Mid-level
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