Description
The Chef de Partie assists the Head Chef and other kitchen staff by preparing ingredients, setting up mise en place, participating in dish preparation and plating, maintaining workstations, following HACCP and presentation standards, managing service orders, and helping with deliveries and food storage. The role requires culinary training such as a CAP/BEP, initial experience, teamwork, organization, and HACCP proficiency, and offers two consecutive days off, a staff meal, uniforms, accommodation during a fixed-term contract, and preferential group rates.
