Chef de Partie (H/F) - Le Taillevent**
Core
Managing kitchen service operations, preparing dishes with cost control, selecting ingredients, and evolving menu items for a Michelin-starred restaurant.
Role type
Chef de Partie (line cook/section leader)
Builds
Production of high-end culinary dishes
Domain
Fine dining / French gastronomy
Required skills
Culinary techniques, cost management, food safety compliance, team leadership, menu development
Preferred skills
Experience in Michelin-starred restaurants, passion for haute cuisine, adaptability, organizational skills
Technologies
Kitchen management tools, food safety protocols
Responsibilities
Set up and manage service operations, prepare dishes while balancing economic performance, select ingredients for dish preparation, contribute to menu evolution, enforce food hygiene and safety rules, train and supervise junior cooks