Chef de Partie

- Prepare menus in collaboration with colleagues - Ensure adequacy of supplies at the cooking stations - Prepare ingredients that should be frequently available (vegetables, spices etc.) - Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes - Put effort in optimizing the cooking process with attention to speed and quality • *Requirements**: - Proven experience in a Chef de Partie role - Excellent use of various cooking methods, ingredients, equipment and processes - Ability to multitask and work efficiently under pressure - Knowledge of best cooking practices - Culinary school diploma • *Benefits**: