Grillardin / Chef de partie H/F/X
Core
Grillardin / Chef de partie responsible for grilling meats, fish, and vegetables, managing mise en place, plating, and quality control in a hotel restaurant.
Role type
Chef de partie (grill station)
Builds
Grilled dishes for hotel restaurant service
Domain
Hospitality / Culinary
Required skills
Grilling techniques, temperature control, knife skills, HACCP compliance, menu development, inventory management
Responsibilities
Prepare products for service (cutting, marinating), cook on central grill, plate and send dishes, control product quality, suggest daily specials, manage station cleanliness and organization, anticipate service needs, manage banquet dinners, manage stock levels
