Grillardin / Chef de partie H/F/X

Prepare products for service through cutting and marinating, then execute grilling of meats, fish, and vegetables according to technical sheets. Ensure timely plating and dish delivery while controlling product quality for freshness, cooking, and seasoning. Manage station organization, hygiene, and HACCP compliance, anticipating service needs and handling banquet setup. Monitor stock levels to signal replenishment requirements. Propose daily menu items and maintain a clean, organized workspace. This role is primarily evening shift (16h–23h45) at the Ibis Paris Porte d'Orléans FIREHO restaurant. The position requires a BAC Pro culinary background and experience in a similar grilling role.