Chef de Partie H/F
Core
Prepares and plates dishes according to technical sheets while ensuring quality, organizes kitchen station work, and trains junior staff.
Role type
Mid-level culinary station chef (Chef de Partie)
Builds
Dishes for hotel guests and events
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, food safety (HACCP), team leadership, cost control, inventory management, client service
Preferred skills
Experience in hotel environment, ability to work in dynamic settings
Technologies
None stated
Responsibilities
Prepare and plate dishes according to technical sheets, organize and control work of junior staff, apply hygiene rules, inform clients about hotel services, manage inventory and deliveries, participate in kitchen meetings
Seniority
Mid-level, hands-on IC