Chef de partie H/F - PARIS SOCIETY
Core
Execute culinary preparations, manage kitchen staff, and ensure service standards in a restaurant setting.
Role type
Chef de partie (line cook with supervisory duties)
Builds
Production of menu items and service execution
Domain
Hospitality / Restaurant operations
Required skills
Culinary techniques, HACCP hygiene protocols, inventory management, team leadership, menu knowledge, financial tool literacy, kitchen equipment operation
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 commis de cuisine, control kitchen stock levels, maintain kitchen organization, collaborate with the head chef and suppliers
Seniority
Mid-level, hands-on IC