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; preferably with experience in hotel's canteen kitchen.
Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
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