Chef de Partie - (Cuisinier Confirmé)
Core
Supervise a specific station in a brigade kitchen to ensure high-quality, consistent, and beautifully presented dishes for guests.
Role type
Senior IC Chef de Partie (Cuisinier Confirmé)
Builds
Production meals and gastronomic dining experiences
Domain
Hospitality / French Cuisine
Required skills
French culinary techniques, regional Burgundian specialties, food safety regulations (HACCP), kitchen equipment maintenance, inventory management, cost control, recipe interpretation, time management under pressure, team leadership and training
Preferred skills
Multi-cuisine experience, advanced plating techniques, wine pairing knowledge, regional gastronomy expertise
Technologies
Kitchen management systems, SKELLO time tracking system
Responsibilities
Manage and supervise assigned station ensuring precise preparation and plating; Prepare and cook menu items according to established recipes and culinary standards; Maintain impeccable station organization including storage, stock management, and equipment upkeep; Collaborate with the head chef and kitchen staff to coordinate service flow and meet production deadlines; Control food quality, portioning, and presentation standards throughout service; Ensure compliance with all food safety, sanitation, and hygiene regulations; Train and mentor junior kitchen staff on procedures, techniques, and safety protocols; Analyze and optimize station workflow to improve efficiency and reduce waste; Contribute to menu development and suggest improvements based on ingredient availability and seasonal offers
Seniority
Senior, hands-on IC