Chef de Partie - Restaurant de pays Maison Carrier - Chamonix--HIVER 2026/2027--
Core
Prepare, coordinate, and manage station operations for mise en place, preparation, and plating of regional dishes in a Michelin-starred alpine restaurant.
Role type
Chef de Partie (Line Cook)
Builds
Regional cuisine dishes for hotel guests
Domain
Hospitality / Regional Cuisine
Required skills
Station management, inventory control, HACCP compliance, recipe adherence, autonomous operation
Preferred skills
Experience in bistronomic restaurants
Technologies
None stated
Responsibilities
Ensure alignment between prepared dishes and technical sheets; coordinate and manage station operations autonomously; assist in evaluating supply needs and managing stock and orders; respect HACCP and safety standards
Seniority
Junior to Mid-level, hands-on IC
