Chef.fe de partie H/F - Hostellerie de Levernois
Core
Managing a specific section of the kitchen for a bistro and a Michelin-starred restaurant, ensuring food quality, hygiene, and team supervision.
Role type
Line cook (Chef de partie)
Builds
Production of bistro and gastronomic dishes
Domain
Hospitality / Fine Dining / Burgundy cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary techniques, food quality control, hygiene standards, team supervision, kitchen equipment maintenance, work organization
Preferred skills
Knowledge of Burgundian cuisine, prior experience in a similar role
Responsibilities
Prepare ingredients, ensure product quality, supervise Demi-Chefs and Commis, maintain kitchen equipment, adapt to restaurant standards
Seniority
Junior to Mid-level, hands-on IC