Chef de Partie - GR
CHEF DE PARTIE in a 5-star luxury hotel.
Duties/skills required
• 3-4 years of previous experience in luxury, fine dining, Michelin-starred kitchens or 5-star hotels, including at least one year as Chef de Partie;
• Hotel school diploma or equivalent;
• Excellent command of classic and contemporary cooking techniques in your area of expertise (starters, first courses, main courses, etc.);
• In-depth knowledge of HACCP regulations, food safety and allergens;
• Excellent organisational skills in the independent management of time and resources in the section;
• Aesthetic skills in plating and decorating dishes;
• Mastery of raw material storage and rotation processes (FIFO);
• Basic food cost management.
HACCP Certificate – Food Hygiene and Safety Training
Course compliant with Regulation (EC) No. 852/2004
• Reliability and sense of responsibility;
• Team spirit and desire to grow together with others, with an aptitude for mentoring and training junior staff;
• Clear-headed management of stressful situations;
• Attention to aesthetic and qualitative detail;
• Passion and curiosity for innovation in the kitchen, openness to discussion, learning and continuous improvement;
