Chef de Partie (M/F)


  • Prepares and controls the components of the menu for which he/she is responsible, ensuring that the Chef's instructions (technical sheets, etc.) and the hotel's procedures are properly applied.
  • To do everything possible to ensure that the customer receives quality food with an aesthetic that promotes the point of sale and meets the concern for cost optimisation.
  • Ensure the freshness and quality of the products.
  • Practice good management of perishable goods.
  • To ensure cleanliness, safety and hygiene in the sector for which he/she is responsible in accordance with H.A.C.C.P. standards.
  • Ensure the proper use, respect and maintenance of all equipment in the sector in compliance with H.A.C.C.P. standards.
  • Participate in the daily management of stocks (rules, inventory, orders, etc.)
  • Supervise clerks and ½ chefs de partie (operational support).

Diploma/knowledge required :

  • BEP/CAP/ BAC PRO Cuisine / Pâtisserie
  • Mastery of HACCP hygiene rules
  • Knowledge of high-end hotels 

Behavioural skills :

  • Organisational and operational management skills (training, leading, supervising) 
  • Organisation, rigour and attention to detail
  • Team spirit
  • Creativity, strength of proposal
  • Good interpersonal skills,
  • Customer service orientation,
  • Availability, flexibility and responsiveness, 

Know-how / Technical skills required :

  • 2 years experience as a commis or Demi Chef de Partie in a high end restaurant