Job Overview
Employment Type
Consulting
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Overtime pay or recuperation
Vacation weeks
Possibility of lodging
Stimulating environment
career advancement
Proximity to Alsace and Switzerland
Job Description
Consulting Plus is a specialized recruitment agency focused on careers in the hospitality and restaurant sectors. The agency is dedicated to connecting talented professionals with reputable establishments that prioritize quality and passion in their culinary offerings. With a firm grasp of the hospitality industry's demands, Consulting Plus supports both employers and candidates to create successful professional matches. Known for its personalized approach and industry expertise, Consulting Plus helps facilitate career growth and operational excellence within the vibrant restaurant and hotel markets.
The current opportunity is for a Chef de Partie H/F at a chic and modern restaurant located in Saint-Loui... Show More
The current opportunity is for a Chef de Partie H/F at a chic and modern restaurant located in Saint-Loui... Show More
Job Requirements
- CAP Cuisine diploma
- Minimum 2 to 3 years experience in recognized kitchens
- Strong organizational skills
- Ability to work independently and as part of a team
- Knowledge of hygiene and safety standards (HACCP)
- Good communication and leadership skills
- Availability to work flexible hours including weekends
Job Qualifications
- Solid experience in kitchen (minimum 2 to 3 years as commis in recognized establishments)
- Rigorous, autonomous and responsible with strong attention to detail
- Charismatic with pedagogical skills to impart expertise
- Ability to work well under pressure and collaboratively
- CAP Cuisine diploma (Bac Pro or BTS in restaurant management is a plus)
- Motivated and ambitious profile ready to invest in a family-run structure with present management
Job Duties
- Master and manage your section independently with quality and creativity
- Supervise culinary preparations in line with production demands
- Replace the Head Chef during absences in rotation with another second-in-command
- Train and supervise commis and apprentices
- Adhere to hygiene and safety standards (HACCP)
- Participate in cost management (food cost, consumed goods cost)
- Work as a team member (8 chefs plus 3 kitchen assistants) under the Head Chef's direction
- Contribute to continuous improvement of dishes and processes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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