Chef de partie – CDD saison hivernale
Based in France
Core
Seasonal winter kitchen role responsible for food preparation, cooking, and service execution in a luxury hotel restaurant.
Role type
Chef de partie (line cook)
Builds
Daily menu dishes, sauces, and desserts for lunch service
Domain
Hospitality / Gastronomy
Required skills
Food preparation, cooking techniques, inventory management, stock organization, order reception, customer request handling, cleaning and sanitation
Preferred skills
CAP or BEP culinary certification, 2-3 years of kitchen experience
Technologies
None stated
Responsibilities
Select and prepare ingredients, cook dishes to order, manage inventory and stock, receive and verify deliveries, maintain kitchen hygiene, assist with customer orders
