Chef de Partie (H/F) - Clarance Hotel Lille
Core
Execute and coordinate food preparation, plating, and service operations for a Michelin-starred restaurant under the Executive Chef's direction.
Role type
Chef de Partie (Line Cook)
Builds
Prepared dishes and plated meals for restaurant service
Domain
Hospitality / Fine Dining
Deliverable
product features
Required skills
Food preparation, plating, inventory management, HACCP hygiene standards, stock control
Preferred skills
Culinary training (BEP/CAP, BAC PRO, BTS), teamwork, organization, creativity
Technologies
None
Responsibilities
Ensure alignment between prepared dishes and technical sheets, autonomously manage all operations for the assigned station, assist in evaluating supply needs and managing stock levels
Seniority
Junior to Mid-level, hands-on IC
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