Chef de Partie (H/F/X)
Core
Cooking and plating dishes according to technical sheets while ensuring quality, organizing kitchen station work, and training junior staff.
Role type
Chef de Partie (IC)
Builds
Production of dishes for hotel restaurant service
Domain
Hospitality / Fine Dining
Required skills
HACCP compliance, menu development, kitchen station management, inventory control, equipment maintenance, food safety enforcement, team supervision, client interaction
Preferred skills
Luxury establishment experience, gastronomy passion, initiative, flexibility, versatility
Technologies
None stated
Responsibilities
Participate in menu development with Chef and Sous-Chef; coordinate with other kitchen stations for service flow; supervise food preparation and plating; handle special client requests; verify quality of supplied ingredients; monitor stock levels; maintain kitchen equipment and cleanliness; support Chef and Sous-Chef in decision-making; interact with other hotel services to ensure guest satisfaction
Seniority
Mid-level, hands-on IC