Chef de partie @ Quedubon

  • Post Date:February 22, 2020
  • Views 732
  • Type Etablissement Bistro-gastro / Neobistrot
    Couverts 55
    Cout Dinner 36€ - 55€
  • Salaire net 23.500€-26.000€
    Coupures Toujours
    Experience 3 ans
Job Description

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About

The Quedubon restaurant is looking to add to its kitchen team a chef de partie, in charge of the cold cuisine and the desserts at first.

The candidate must be highly motivated, want to learn and / or discover the bistro world. It must be organized, respectful of teamwork but also punctual. If you have experience in baking, this is a real plus.

We are a place rewarded by several guides (Michelin Assiette 2020, Gault & Millau best value for money 2019, Pudlo favorite). Daily menu for lunch, menu that changes every month for dinner.

Profil Candidat(e)

  • Experience min. dans ce poste (ans): 1
  • Experience min. générale (ans): 3
  • Le parcours idéal du profil ciblé: issu de la haute gastronomie ou de la bistronomie 
  • Langues: Français basique, Anglais basique – Autre langue(s) souhaitée(s): Japonnais
  • Formation souhaitée: Pas important
  • Détails/precisions sur le profil recherché:

Workplace profile

  • Type: Bistro-gastro / Neobistrot
  • Seats: 45
  • Average dinner cost: 36€ – 55€
  • Service: Monday – Friday 12:00-14:30 &19:30-23:00
  • Total workforce: 8
  • Cuisine: French
  • Wine: Biodynamic / Natural
  • Cocktails: No
  • Listed in the following culinary guides: Gault & Millau / Michelin / Pudlowski

Position profile

  • Position title: Waiter
  • Hiring date: 05/03/2020
  • Contract: CDI (Permanent full time)
  • Working hours per week: 42
  • Net annual salary: 20.500€-23.000€
  • Other compensation advantages
  • Overtime payment: No (no overtime)
  • Shifts: 5 day breaks
  • : Consecutive
  • Work in WE: No
  • Other advantages
  • Team size for this position: 3-4

Candidate profile

  • Minimum experience required in this position (years): 1
  • Minimum general experience required (years): 3
  • Candidate ideally should come from: Preferably the fine dining and the bistronomic sector
  • Languages: French basic, English basic – Other languages desired: Japanese
  • Desired education: Not important
  • Details / details on the desired profile: