Job Summary

• The Chef de Partie participates in all culinary preparations, respecting food hygiene standards and quality standards of the Paris Society group.
• Responsibilities include managing kitchen stock, ensuring cleanliness, and overseeing the proper use of equipment.
• This role involves managing and training commis chefs, fostering a motivated and respectful team environment, and ensuring client satisfaction.

Matching Summary

Skills & Requirements

Key Requirements

• knowledge of restaurant sector
• Paris Society quality standards
• budgetary knowledge
• HACCP procedures
• kitchen equipment knowledge
• IT tools knowledge

Work Rights