FR - Chef de Partie (H/F/X)
Core
Managing a station in a Mediterranean and Marseillaise kitchen with autonomy, ensuring consistent production, and adhering to technical sheets and cost standards.
Role type
Chef de Partie (Line Cook)
Builds
Production of Mediterranean and Marseillaise dishes
Domain
Hospitality / Mediterranean Cuisine
Required skills
Station management, autonomy, seasonal product usage, waste reduction, cost control, adherence to technical standards
Preferred skills
Team collaboration, organization, reliability, adaptability
Technologies
None
Responsibilities
Manage station autonomously (hot and cold), produce consistent and efficient dishes, respect technical sheets and cost standards, work with seasonal products without waste, contribute to kitchen atmosphere
Seniority
Junior to Mid-level, hands-on IC
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