Chef de Partie (All-Day Dining Restaurant)

Oversee a specific kitchen station, ensuring smooth operations during service while preparing, cooking, and presenting dishes according to restaurant standards and the Paris Society concept. Manage mise en place, verify portion control and quality, and supervise junior staff including Commis Chefs. Maintain strict hygiene and food safety compliance with HACCP regulations, monitor stock levels for FIFO rotation, and coordinate with the Sous Chef and Head Chef to ensure accurate, timely service. Ensure all equipment is maintained and workstations are cleaned between shifts. This role requires 3–5 years of experience in high-end luxury or lifestyle restaurants, fluency in English, and eligibility to work in an EU country.