Chef de partie H/F

Prepare homemade dishes with precision and passion while managing mise en place, service, and quality standards in a 800-cover company restaurant. Lead the brigade by collaborating with a 25-person team to develop seasonal, generous cuisine that delights diners daily. Maintain strict adherence to HACCP norms and culinary techniques throughout the 35-hour week from 7am to 3pm. This permanent role at Api Restauration offers a 13th month, profit-sharing, and internal mobility within a family business valued for its authentic cuisine and inclusive culture.