Chef de partie (H/F) - Abbaye des Vaux de Cernay
Core
Supervise culinary production, menu preparation, and kitchen staff for a luxury hotel restaurant.
Role type
Mid-level kitchen line cook / station chef
Builds
Prepared dishes and plated meals for hotel guests
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Culinary techniques, HACCP hygiene standards, inventory management, team leadership, recipe adherence, budget awareness, kitchen equipment operation
Preferred skills
Creativity, stress resistance, team collaboration, French language proficiency
Technologies
Kitchen equipment, refrigeration units, inventory management tools
Responsibilities
Prepare and plate dishes according to recipes, manage kitchen staff training and performance, ensure strict hygiene and safety protocols, control stock levels, maintain kitchen organization, collaborate with the head chef and suppliers
Seniority
Mid-level, hands-on IC