Chef(fe) de partie cuisine
Core
Managing the hot kitchen station, ensuring cooking quality, and organizing mise en place for a Relais & Chateaux restaurant.
Role type
Station Chef (Chef de Partie)
Builds
Hot station dishes for a fine dining restaurant
Domain
Hospitality / Fine Dining
Required skills
Hot station cooking techniques, mise en place organization, team supervision, food safety compliance (HACCP), inventory control
Preferred skills
Experience as Chef de Partie or Demi-Chef de Partie
Technologies
Kitchen management tools
Responsibilities
Manage hot station autonomously, ensure perfect cooking and dish quality, organize and optimize mise en place, supervise and train kitchen staff, receive and store goods, enforce food safety and hygiene rules
Seniority
Mid-level, hands-on IC
