Chef de partie

Mission: Assist the Chef de Cuisine in order to guarantee a constant quality of work of the whole brigade in the respect of hygiene and safety standards.

• Organizes work and motivates the people around you to give the best of themselves every day
• Creating dishes and menus in consultation with the executive chef
• Quality control
• Place orders and follow up
• Various kitchen work under the guidance of the Chef
• Responsible for the correct and timely prepare and pass on the dishes
• Mise-en-Place, prepare, arrange and garnish of cold and hot dishes.
• Coordination and supervision of the work of the cold kitchen & hot kitchen
• Responsible for the hygienic storage of foods and working tools
• Receives and checks goods order
• Respects safety standards during the work
• You are flexible and work organized.
• Leading cold kitchen with the team
• Full service can organize
• Independently responsible for the Organization of the mise en place
• Responsibility about the service
• Creative thinking and driven develop shared Food passion
• Ambitious, dynamic and driven About you:
• You are punctual, honest and responsible, team player.
• For you, stress is a motivator.
• You are passionate about cooking and eating.
• You are creative and innovative.
• You have a thorough understanding of the HACCP standards.
• You have at least 5 years relevant kitchen experience is a must (experience in banquets is a plus!)
• Good appearance, eager to learn
• You are flexible and work organized.
• Hotel School
• Punctuality and efficiency are not unknown.
• You are a team player.
• You speaks fluent French