Chef de partie

Job description

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