Chef de Partie (H/F/X)
Core
Managing a specific station (hot, cold, or pastry) within a hotel kitchen brigade to ensure food quality, presentation, and consistency for guests.
Role type
Station-level culinary professional (Chef de Partie)
Builds
Production of plated dishes and food service
Domain
Hospitality / Fine Dining
Required skills
Station management, food preparation, quality control, inventory management, team supervision, HACCP compliance
Preferred skills
Culinary training (CAP/BEP/BTS), experience in hotel/restaurants, organizational skills, ability to work under pressure
Technologies
Kitchen equipment, HACCP protocols
Responsibilities
Prepare and set up the station, ensure quality and presentation of served dishes, follow technical sheets and standards, maintain hygiene and safety norms, manage stock and signal supply needs, supervise commis and apprentices, contribute to kitchen functionality and brigade cohesion
Seniority
Mid-level, hands-on IC