Reporting to the Executive Chef and the Second de Cuisine, the Chef de Partie will work in the 3 restaurants on the estate

La Table de la Ferme (Gastronomic Restaurant)
La Table de la Grotte (Traditional Corsican Restaurant)
La Table de la Plage (Beach restaurant, Mediterranean cuisine)

The Chef de Partie is responsible for the supply of all food products for his or her station, for the culinary production and conservation of his or her station, for the application of hygiene standards and for customer satisfaction in the restaurant.

Organize your area of activity.
Plan your workload and distribute it among the various employees reporting to you.
Check the goods to be used in your area.
Carry out, with the help of your team, all culinary preparations inherent to your area.
Instruct your team in preparation techniques and ensure follow-up.
Check all preparations inherent to your part, verifying conformity.
Comply with established protocols throughout your area of activity.
At all times, ensure full compliance with hygiene standards (HACCP), as well as proper maintenance of premises and equipment.

General knowledge of gourmet cooking
Know how to use a technical data sheet
Know how a kitchen is organized
Knowledge of hygiene and safety rules
Cooking and seasoning skills
Waste management
Delegate to a team
Be able to coordinate the activities of a small team