Chef de Partie (H/F) - Hôtel les Barmes de l'Ours
Core
Prepare dishes according to technical sheets, manage a specific station from setup to plating, and ensure quality control before service in a Michelin-starred hotel restaurant.
Role type
Chef de Partie (Line Cook)
Builds
Dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, station management, quality control, hygiene compliance, teamwork, time management
Preferred skills
Culinary training (BEP/CAP, BAC PRO, BTS), organizational sense, creativity, adaptability to high activity periods
Technologies
HACCP procedures, kitchen equipment
Responsibilities
Ensure alignment between prepared dishes and technical sheets, organize and execute station operations autonomously, control dish quality before sending, collaborate with the brigade for smooth service, maintain work station and equipment, adhere to internal procedures and food safety standards
Seniority
Mid-level, hands-on IC