You will be responsible to assist with the efficient running of the Employee Restaurant.
The Chef de Partie is responsible to supervise the assigned station / section, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the Employee Restaurant’s operation.
Minimum 1 year work experience as Chef de Partie in a hotel or large restaurant with good standards.
Qualification in Kitchen Production.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
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