Chef de Partie

Responsibilities

• Manage the complete station including mise en place, production, and service
• Ensure consistency, quality, and speed of dish execution
• Supervise and train commis and junior chefs
• Organize and anticipate station preparation
• Oversee cooking, sauces, garnishes, and plating
• Control plate quality before service
• Manage station stocks, rotation, and optimization
• Apply and enforce HACCP hygiene standards
• Coordinate with other kitchen stations, dining room, bar, and room service

Requirements

• Culinary training (CAP, BEP, Bac Pro or equivalent)
• 3 to 5 years of experience as a Chef de Partie
• Experience in gastronomic or high-end hospitality preferred
• Mastery of culinary techniques (cooking, sauces, plating)
• Ability to manage a station independently
• Strong organizational skills and rigor
• Leadership and ability to train a team
• Ability to work under pressure

About the Company

Hôtel Bowmann Paris is a 5-star establishment in a Haussmann-style building featuring 53 rooms and a modern Mediterranean cuisine focused on seasonality and product precision.