Demi-chef de partie

Appreciated by the kitchen porter and the Chef de Partie, the Demi-Chef de Partie enjoys supervising the team as much as inventing flavors for a food-loving demanding clientele.

An evolutionary position giving you the craving to surpass yourself without moderation.


Aurélia: Demi-chef de partie
At Disneyland Paris since 2003

Offer the best on a tray

« We can say that I am a product of Disney training. Having followed the ‘Hôte d’Accueil Touristique/HAT program’, I continued then with the HAT Specialisé program where during 18 months, I navigated from one restaurant to another. Then I passed the ‘TATAC’ (Tourism Technician diploma) diploma (a vocational training qualification) and now I work at the restaurant Auberge de Cendrillon, in the Disneyland Park, where I was entrusted immediately with the mission of Demi-Chef de Partie. I love it when the Disney Princesses come into the restaurant! The show is as much in the restaurant as it is on the plates! »

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