Chef de Partie (M/F)

Main missions:
Under the responsibility of the Sous-Chef and the Chef de Cuisine, the Chef de Partie is responsible for the organization and management of their workstation in order to guarantee high-quality culinary production, in compliance with the establishment's standards.

Responsibilities:

• Ensure the preparation, cooking, and plating of the dishes in their section.
• Organize and manage their workstation efficiently.
• Ensure compliance with technical sheets, recipes, and quality standards.
• Control the quality of the products used and the preparations made.
• Participate in the reception, control, and storage of goods.
• Guarantee compliance with HACCP hygiene standards and food safety rules.
• Limit waste and ensure rigorous management of raw materials.
• Collaborate with the entire brigade to ensure smooth service.
• Train and support Commis de Cuisine and Apprentices if necessary.
• Participate in the daily cleaning of premises, equipment, and their workstation.

Profile sought:

• Training as a Cook or equivalent training.
• Additional training in gastronomy is an asset.
• Minimum 2 to 3 years of experience as a Chef de Partie or experienced Commis.
• Experience in high-end hotels or restaurants desired.
• Experience in a luxury environment appreciated.
• Excellent mastery of culinary techniques.
• Good knowledge of HACCP standards.
• Ability to work with rigor and speed.
• Good management of priorities during service.
• Sense of organization and autonomy.
• Team spirit.
• Attention to detail.
• Excellent presentation.
• Flexibility and availability.
• Resistance to stress.
• Punctuality and reliability.
• Positive and service-oriented attitude.
• Fluent French or English.
• Any other language is an asset.

Special conditions:

• Work in split shifts, evenings, weekends, and public holidays.
• Compliance with quality and confidentiality standards specific to a luxury establishment.
• Compliance with internal procedures and safety rules.