Chef de Partie - La Nauve Cognac
Core
Supervise a specific section of the kitchen (e.g., pastry, meat, fish, sauces, vegetables) to ensure food quality and customer satisfaction.
Role type
Chef de Partie (Line Cook)
Builds
Production of specific dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, cooking techniques, inventory management, team coordination, hygiene and safety compliance, organization
Preferred skills
Office software proficiency, cross-functional knowledge (ratios, stock management), flexibility
Technologies
None stated
Responsibilities
Organize work groups and distribute tasks, coordinate and communicate with the team, monitor food preparation and cooking, manage food orders and pantry stock, verify dish plating, install and clean workstations, maintain a clean work area, ensure compliance with hygiene and safety standards
Seniority
Mid-level, specialized IC