PATISSIER/IERE
Core
Producing dishes according to technical sheets and ensuring service flow in a hotel kitchen.
Role type
Chef de partie (line cook)
Builds
Restaurant dishes for hotel guests
Domain
Hospitality / Culinary
Required skills
Cooking techniques, Team management, Hygiene and safety compliance, Customer service orientation, Kitchen coordination
Preferred skills
Passion for cooking, Strong interpersonal skills, Teamwork
Technologies
Kitchen equipment, POS systems
Responsibilities
Produce dishes according to technical sheets, Manage and motivate commis and dishwashers, Coordinate between kitchen and dining room, Maintain hygiene and safety standards
Seniority
Mid-level, hands-on IC