Description
The Chef de Partie assists the Head Chef and Sous Chef by setting up and running a kitchen station, preparing dishes during service, participating in menu trials, coordinating with kitchen and other departments, following technical specifications, placing orders, maintaining HACCP hygiene and equipment, and supervising demi-chefs de partie, commis chefs, and interns. The role requires culinary training such as a CAP/BEP, at least one year of experience in a similar position, and proficiency in HACCP rules. The position offers two consecutive days off, a staff-meal benefit, uniforms, and a salary of €2,400 gross based on 39 hours.
