Demi-chef de partie - Restaurant Christopher Coutanceau *** - La Rochelle (17)
Core
Prepare and enhance ingredients before service in a Michelin 3-star gastronomic kitchen.
Role type
Demi-chef de partie (Sous Chef)
Builds
Michelin-starred dishes for fine dining guests
Domain
Gastronomy / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary creativity, experience in Michelin-starred restaurants, solid hospitality training, brigade mentality, willingness to learn and grow
Preferred skills
Passion for gastronomy, curiosity, engagement
Technologies
Culinary techniques, ingredient preparation
Responsibilities
Prepare and enhance ingredients before service, contribute culinary ideas to evolve the menu
Seniority
Mid-level, hands-on IC
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