Chef de Partie - Kitchen & Pastry

The Chef de Partie is responsible for delivering the highest standards of
food preparation and presentation in line with different outlets' concepts and standards. Working closely with the sous chef and head chef, he/she will ensure the smooth running of their station during service and assist in maintaining a clean and organized kitchen.

The Chef de Partie is the "line manager" and manages the production area assigned to him: first courses, fish second courses, meat second courses, vegetables, desserts. Within each brigade there may be several Chef de partie, depending on the type of restaurant. This chef has control over the dishes on his line, from preparation to presentation to leftovers.

3 years of experience a luxury environment and in a structured brigade of 10-12 people, Interpersonal and communication skills, customer service, Secondary school

Board, lodging and medical assistance are offered.

Legally reside in European Countries