The Chef de Partie must be professional and ready to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications.
Responsibilities: • Enforce strict health and hygiene standards • Ensure adequacy of supplies at the cooking stations • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes • Help to maintain a climate of smooth and friendly cooperation • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Put effort in optimizing the cooking process with attention to speed and quality • Prepare menus in collaboration with colleagues Qualifications & Assets: • At least 1-year experience working in a similar position • Ability to work variable shift pattern • Ability to multitask and work efficiently under pressure • Culinary school diploma • Excellent use of various cooking methods, ingredients, equipment and processes • Knowledge of best cooking practices
If multiple Education and Language Profiles are defined, please note that you must fit at least one of them, but not necessarily all.
