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/restaurant, organizational skills, ability to work under pressure
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