Chef de Partie

4h4 hours ago

Royal Champagne Hotel & Spa

FR · Temporary

About this role

The Chef de Partie plays an essential role in the brigade at the Bellevue bistronomic restaurant of the Royal Champagne Hotel & Spa. Reporting to the Executive Chef Christophe Raoux, MOF 2015, the role combines technical expertise with team leadership across a dedicated kitchen section.

Daily work involves supervising mise en place for restaurant services, banquets and room service while following established recipes and standards. The position requires close collaboration with the Sous-Chef and seconds to maintain consistent quality and support menu innovation according to seasons and trends.

The Chef de Partie organizes the workspace, coordinates tasks within the section and ensures a positive atmosphere that fosters communication and team dynamics. Training and integration of commis, apprentices and stagiaires form part of the responsibility to maintain brigade performance.

Strict adherence to HACCP hygiene and safety norms is required at all times, along with maintaining cleanliness of workspaces and storage areas. The role contributes to the overall excellence expected in a five-star resort set within a UNESCO World Heritage site.

Requirements

Passionate professional combining rigor, speed and attention to detail.
Ability to work in a team and demonstrate inventiveness in the kitchen.
Mastery of HACCP hygiene standards.
Solid skills in culinary techniques.
Attentive to the latest gastronomic trends and table arts.

Responsibilities

Collaborate with the seconds, Chef Exécutif and Sous-Chef to create quality dishes following recipes and establishment standards.
Contribute to the creation and innovation of menus according to seasons, trends and restaurant requirements.
Ensure mise en place for bistronomic restaurant services, banquets and room service.
Supervise and train commis, apprentices and stagiaires while supporting their progression within the brigade.
Create a positive work atmosphere, foster communication and maintain good team dynamics.
Organize workspace and coordinate team tasks to ensure optimal performance and service fluidity.
Guarantee cleanliness of workspaces and storage areas while respecting HACCP norms and safety standards.