Chef de Partie

Responsibilities

• Contribute to the smooth running of service and the quality of food production
• Autonomously manage the production of dishes in accordance with technical sheets
• Manage and lead the work of commis chefs and kitchen porters
• Ensure customer satisfaction through high-quality work and exemplary behavior
• Coordinate effectively between the kitchen and the dining room staff
• Strictly adhere to all hygiene and safety standards

Requirements

• CAP cuisine or an equivalent professional diploma
• Significant experience in a similar role or within a similar establishment
• Strong interpersonal skills and a dynamic approach to work
• Ability to work effectively within a team environment
• Passion for culinary arts

Benefits

• Comprehensive social protection and optimal coverage
• Regular tracking of overtime hours with additional rest days
• Seasonal housing possibilities

About the Company

Located on the Quiberon peninsula, the Mercure hotel is a 4-star establishment that has recently undergone a total renovation. The hotel features 80 rooms, a restaurant specializing in ocean-inspired cuisine, and premium wellness facilities including an indoor pool, jacuzzi, hammam, and sauna.