Chef de Partie/ Demi-chef de partie
Core
Execute and coordinate mise en place, preparation, and plating of dishes for a high-end gastronomic restaurant in the Jura region.
Role type
Chef de Partie / Demi-chef de partie
Builds
Production of seasonal, terroir-driven dishes for a 5-star Relais & Châteaux hotel
Domain
Fine dining / French cuisine / Hospitality
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
French culinary techniques, mise en place, plating, inventory management, staff mentoring, quality control
Preferred skills
Experience in Michelin-starred or high-end establishments, knowledge of local Jura products, seasonal cooking
Technologies
French culinary techniques, inventory management systems
Responsibilities
Coordinate mise en place and dish preparation, participate in service and expédition, ensure quality and consistency of preparations, manage stock and orders, mentor commis and interns, maintain station organization and cleanliness
Seniority
Mid-level, hands-on IC