Chef de partie (H/F)
Core
Prepare and cook dishes for a specific station, manage inventory, and ensure food quality and safety standards.
Role type
Chef de partie (line cook)
Builds
Seasonal, high-quality dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, inventory management, food safety compliance, team leadership, waste reduction, coordination
Preferred skills
Seasonal menu knowledge, creative cooking, fast-paced work tolerance
Technologies
HACCP
Responsibilities
Prepare and cook dishes, maintain workstation organization, control product quality and freshness, manage supplies and limit waste, train junior staff, coordinate with kitchen team
Seniority
Mid-level, hands-on IC
