Demi-chef·fe de partie - Cuisine Restaurant (H/F/D) - Temps plein
Core
Execute culinary standards for à la carte and buffet dishes, manage perishable inventory, and ensure food safety and hygiene in a high-end hotel kitchen.
Role type
Demi-chef de partie (Line Cook)
Builds
Production of plated and buffet meals for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, menu management, inventory rotation, food safety compliance, allergen management, equipment maintenance
Preferred skills
Microsoft Windows proficiency
Responsibilities
Prepare and present dishes ensuring quality and consistency, manage perishable product rotation to minimize waste, maintain strict hygiene and safety standards, supervise commis and ensure adherence to kitchen rules, clean and maintain work areas and equipment.
Seniority
Mid-level, hands-on IC
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