Chef de Partie (M/F)

Main missions: Under the responsibility of the Sous-Chef and the Chef de Cuisine, the Chef de Partie is responsible for the organization and management of their workstation in order to guarantee high-quality culinary production, in compliance with the establishment's standards. Responsibilities: • Ensure the preparation, cooking, and plating of the dishes in their section. • Organize and manage their workstation efficiently. • Ensure compliance with technical sheets, recipes, and quality standards. • Control the quality of the products used and the preparations made. • Participate in the reception, control, and storage of goods. • Guarantee compliance with HACCP hygiene standards and food safety rules. • Limit waste and ensure rigorous management of raw materials. • Collaborate with the entire brigade to ensure smooth service. • Train and support Commis de Cuisine and Apprentices if necessary. • Participate in the daily cleaning of premises, equipment, and their workstation. Profile sought: • Training as a Cook or equivalent training. • Additional training in gastronomy is an asset. • Minimum 2 to 3 years of experience as a Chef de Partie or experienced Commis. • Experience in high-end hotels or restaurants desired. • Experience in a luxury environment appreciated. • Excellent mastery of culinary techniques. • Good knowledge of HACCP standards. • Ability to work with rigor and speed. • Good management of priorities during service. • Sense of organization and autonomy. • Team spirit. • Attention to detail. • Excellent presentation. • Flexibility and availability. • Resistance to stress. • Punctuality and reliability. • Positive and service-oriented attitude. • Fluent French or English. • Any other language is an asset. Special conditions: • Work in split shifts, evenings, weekends, and public holidays. • Compliance with quality and confidentiality standards specific to a luxury establishment. • Compliance with internal procedures and safety rules.