Demi-chef de partie cuisine (H/F/X)
Core
Prepares and plates dishes according to technical sheets while ensuring quality and temperature, organizes station work, and applies hygiene rules.
Role type
Demi-chef de partie (Line Cook)
Builds
Prepared dishes and plated meals for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, food safety (HACCP), team organization, cost control, staff training, presentation standards, adaptability
Preferred skills
Creativity, initiative, pedagogical skills, cross-service collaboration
Technologies
Kitchen equipment, POS systems
Responsibilities
Prepare preliminary dishes, plate dishes within deadlines, manage station workflow, train junior staff, monitor food costs, ensure hygiene compliance
Seniority
Junior to Mid-level, hands-on IC
