FR - Chef de Partie (M/F/X)

About the job

The Ibis Issy-les-Moulineaux "Val de Seine" hotel is located near La Seine Musicale, the island of St Germain, and Paris Expo Porte de Versailles. It has 164 comfortable and air-conditioned rooms with free Wifi, a restaurant with 80 seats open for lunch and dinner, 4 seminar rooms, and private parking.

Ready for an exciting career? You will play a key role in our kitchens within a wonderful team. Your cooking will make our customers smile and want more.

Joining our teams means embracing our values: customer passion, sustainable performance, a spirit of conquest, innovation, trust, and respect.

We are looking for a Chef de Partie cook (M/F/X) for our hotel, on a permanent contract.

Come and enjoy yourself by giving our customers an unforgettable moment!

The Chef de Partie prepares and plates dishes according to technical sheets while ensuring their quality. He/she organizes the work of his/her kitchen section, trains and supervises the work of commis, apprentices, and interns. He/she applies and enforces hygiene rules within the team.

MAIN RESPONSIBILITIES:

Technical skills and customer relations:

• Performs preliminary preparations;
• Prepares and plates dishes related to his/her section, according to technical sheets, and sends dishes within the correct time and at the right temperature;
• Considers special customer requests;
• Ensures the presentation, quality, and correct temperature of dishes;
• May be required to perform part of the production in front of customers in the dining room depending on events or the organization of the catering offer;
• Participates if needed in creating new technical sheets;
• Applies procedures and policies defined by the brand and the hotel;
• Possibly creates new technical sheets.

Team management / cross-functional involvement

• Organizes and supervises the work of the rest of the team;
• Monitors and raises awareness within the team about cost optimization and reduction of raw material waste;
• Is responsible for the development of commis cooks, apprentices, and interns;
• Sets an example for the rest of the team, thus developing motivation and team commitment by creating a good working atmosphere;
• Participates in meetings and briefings organized in the kitchen;
• Works in collaboration with the different hotel departments.

Management

• Is involved in achieving the objectives of his/her service (ratio) while respecting technical sheets;
• Prepares a provisional list of products needed for culinary preparations;
• Receives and checks deliveries quantitatively and qualitatively.

Hygiene / Safety of people / environment

• Contributes to cleaning and tidying different work areas and to food safety by daily respecting HACCP hygiene rules;
• Knows and applies procedures to follow in case of fire evacuation;
• Knows and applies the Green Key label policy.

REQUIRED SKILLS:

• Team spirit;
• Management / leadership;
• Knowledge of cooking and cooling temperatures;
• Knowledge of hygiene and cleanliness standards;
• Application of restaurant presentation standards;
• Speed and efficiency;
• Rigor;
• Creativity;
• Adaptability and responsiveness to special requests;
• Proactivity;
• Versatility;
• Organizational skills;
• Initiative taking;
• Pedagogy & knowledge transfer.

• Permanent full-time contract, 39 hours per week;
• Health insurance;
• 13th month salary after one year of seniority.