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Chef De Partie

·         Guide, motivate, train and manage cooks A’, B’ and C’, trainees and stewarding staff

·         Be quality driven in order to guarantee the highest level of creativity and productivity within the Kitchen

·         Maintain the recipe library and plate specifications showed by the Executive Chef

·         Daily compliance with the hygiene, sanitation, HACCP and other related local rules and regulations throughout the Kitchen

·         Personally guarantee that all guest allergy and dietary requirements are implemented as requested

·         Be fully involved and actively encourage all form of training within the kitchen

Tagged as: organizational skills, communication skills, leadership skills, pleasant & friendly personality and professional appearance

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