Chef de partie PDJ – CDD hivernale
Core
Seasonal kitchen line cook preparing dishes, sauces, and desserts for lunch service at a luxury hotel restaurant.
Role type
Junior line cook (Chef de partie)
Builds
Daily lunch menu items, sauces, and desserts for hotel guests
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, sauce making, inventory management, supplier ordering, food safety compliance, station cleaning
Preferred skills
CAP/BEP culinary certification, 2-3 years kitchen experience
Technologies
None
Responsibilities
Select and prepare raw ingredients, cook à la carte dishes to order, manage inventory and order supplies, maintain kitchen hygiene and equipment
Seniority
Junior, hands-on IC
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