Our professionals testify
Maria , Chef de partie in a starred restaurant
Tell us about your background:
It was when I started to cook for myself and then with my mother that I discovered and appreciated cooking. I passed a BAC L then I registered at the Paul Bocuse Institute where I passed a degree in culinary arts and catering management. I then had the opportunity to do an internship at the Géranium in Copenhagen where I stayed for 3 years and then to join the brigade of the Plaza Athénée.
What is a typical day?
As I take care of the meat and fish parts, I start by preparing the juices for about 1 hour then I prepare the portions, lift the fillets and finally the service arrives very quickly…
What do you appreciate the most in your role?
I’m curious about what surrounds me so I go discover other cuisines and our job offers us great opportunities to travel the world because I know that I could find a job anywhere.
I also appreciate the relationships with young people to whom I try to transmit the positive values of the profession and to see them take pleasure in doing our job.
What qualities do you need to have to do this job?
You have to be rigorous, organized, disciplined and curious about everything.
A quote ?
“It takes the same time to be disorganized as to be organized, but the result achieved is not the same”.
Pierre, Chef de partie
“From the High Level”, I would sum up the experience I had with JOBHOSPITALITY in Spring 2019.
From the beginning to the end of the recruitment process, I felt great professionalism and real attention. »