Chef de Partie Cuisine

About the role

The Chef de Partie joins the culinary team of a prestigious restaurant brand, embodying the legacy of Joël Robuchon. You will be responsible for preparing high‑quality dishes, maintaining strict hygiene standards, and contributing to a memorable dining experience for guests.

Key responsibilities

• Prepare recipes according to detailed technical sheets and ensure consistency with the menu.
• Maintain a clean and organized workstation, following HACCP and food‑safety regulations.
• Handle proper storage, conditioning, and preservation of perishable ingredients.
• Know and respect the house standards, service protocols, and grooming guidelines.
• Participate in service meetings, report any kitchen issues, and support other stations as needed.

Required profile

• CAP/BEP or Bac Pro in cuisine, or equivalent culinary qualification.
• Minimum two years of experience in a comparable restaurant environment.
• Strong organizational skills, autonomy, and ability to work under pressure.
• Team‑player attitude with flexibility to work day and night shifts.
• Passion for cooking, creativity, and a serious, diligent work ethic.

Required skills

• HACCP methodology and food‑safety compliance.
• Food storage and packaging techniques for perishable goods.
• Recipe development from technical specifications.
• Knowledge of local, regional, and national gastronomic specialties.