Chef de partie H/F
Core
Ensure freshness, quality, and presentation of dishes while managing a specific kitchen sector and coordinating service for Japanese cuisine.
Role type
Senior line cook (Chef de partie) specializing in Japanese cuisine
Builds
Japanese dishes (Washoku and/or TeppanYaki) for hotel guests
Domain
Hospitality / Japanese Gastronomy
Required skills
Japanese culinary techniques, stock management, team supervision, HACCP compliance, cost control, menu planning
Preferred skills
TeppanYaki experience, Japanese culture knowledge, English and French fluency
Technologies
TeppanYaki grills, Washoku cooking equipment
Responsibilities
Organize and manage the culinary production process, train and supervise commis chefs, select and guarantee product quality, control equipment usage, ensure precise plating
Seniority
Mid-level, hands-on IC