The Chef de partie assists the sous-chef by performing various tasksinvolved in preparing the dishes. In particular, he carries out the kitchensetting, prepares dishes, assembles the plates and maintains the cleanliness ofthe workspaces.
Job description :
Prepares the necessary ingredients for themaking of the dishes.
Performs the implementation of theworkstation in anticipation of different services.
Prepares, cooks and seasons dishesaccording to recipes and applying the appropriate techniques.
Performs plate fitting by ensuring thatthe standards of presentation of the dishes are respected.
Maintains storage and food preparationareas.
Applies hygiene and sanitation standards.
Put into practice the standards for occupationalhealth and safety at work.
Performs all other tasks necessary for theproper functioning of the kitchen.
Qualifications and required skills :
DEP in institutional cooking;
2 to 3 years of experience, ideally in ahospitality context;
Strong interest in teamwork;
Attention to detail;
Ability to react well under pressure;