Chef de partie (H/F/X)
Core
Chef de partie responsible for food preparation, station management, and supervising junior kitchen staff in a hotel restaurant.
Role type
Chef de partie (line cook)
Builds
Prepared dishes and station setups for hotel guests
Domain
Hospitality / Hotel F&B
Required skills
Food preparation, station management, hygiene compliance, team supervision, inventory control, recipe adherence, time management
Preferred skills
Mentoring junior staff, teaching techniques, maintaining a positive kitchen culture
Technologies
Kitchen equipment, food storage systems
Responsibilities
Prepare preliminary dishes (peeling, stocks, garnishes), manage a specific station for lunch or dinner service, supervise commis and half-chefs de partie, ensure hygiene standards, organize and clean the kitchen, store food properly
Seniority
Mid-level, hands-on IC
