Chef·fe de partie, temps plein (H/F/D)
Core
Prepare all food required for dining room, banquet, buffet, or special events while coordinating team work to ensure quality, productivity, and consistency.
Role type
Chef de partie (line cook)
Builds
Food service for hotel guests and events
Domain
Hospitality / Culinary
Deliverable
physical/clinical work
Required skills
Food preparation, team coordination, kitchen equipment maintenance, adherence to safety and hygiene standards, leadership, organization
Preferred skills
None stated
Technologies
None stated
Responsibilities
Prepare food for various service types, coordinate team workflow, organize tasks within the sector, supervise team members, maintain kitchen equipment
Seniority
Mid-level (5+ years experience required)
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