We are seeking a **Chef de Partie**, responsible for a specific station within the kitchen, tasked with preparing, cooking, and presenting high-quality dishes according to hotel standards. This individual will be responsible for ensuring the smooth operation of their area, maintaining order, production timelines, hygiene, and effective coordination with the Sous Chef and the rest of the team. We seek a professional with solid culinary technique, leadership capability in the kitchen, and a strong commitment to quality and food safety. **Key Responsibilities** * Prepare, cook, and present dishes within their specialty to high standards. * Manage and train demi-chefs, cooks, and kitchen assistants assigned to their station. * Support the Chef and Sous Chef in developing new dishes and menus. * Ensure adequate supply and proper setup of ingredients and equipment at workstations. * Optimize cooking processes to guarantee **speed, quality, and consistency**. * Comply with—and enforce—strict standards of **hygiene, food handling, and safety**. * Maintain open communication and foster a cooperative team environment. * Manage ingredient orders, verify proper implementation of training courses, and monitor compliance with health regulations. * Perform specific duties according to specialty: * **Entremetier:** eggs, soups, vegetables, legumes. * **Pantry:** ready-to-cook items or other preparations. * **Pastry Chef:** preparation of sweet and savory pastries. * **Saucier:** sauces and sauced dishes. **Requirements** **Education** * Technical studies in Gastronomy, Culinary Arts, Pastry, or another culinary specialty. * Additional course or certification in gastronomy is desirable. **Experience** * Minimum of 2 years in a similar role, preferably in high-volume hotels, restaurants, or casinos. **Specific Knowledge** * Techniques for cutting, filleting, cooking, and food handling. * Use of herbs, pastry, sauces, or other techniques depending on specialty. * Current health regulations (mandatory). **Key Competencies** * Working under pressure and efficient time management. * Operational leadership and ability to guide the team. * Organization, discipline, and quality focus. * Effective communication and strong interpersonal skills. * Culinary creativity and attention to detail.