Chef de partie H/F - Le Domaine de la Klauss - Restaurant "Le Komptoir"
Core
Execute mise en place and service for a continuous service (no peak hours) station in a bistronomic restaurant.
Role type
Chef de partie (line cook)
Builds
Prepared dishes for restaurant service
Domain
Hospitality / Fine Dining
Required skills
Mise en place, station organization, team management (commis/interns), food safety and hygiene compliance
Preferred skills
Culinary training, 6+ months experience in a similar role and establishment, motivation, organizational skills, teamwork
Technologies
None
Responsibilities
Execute mise en place and service, organize the workstation, manage commis and interns, respect hygiene and safety standards
Seniority
Junior to Mid-level, hands-on IC
