Description
The Chef De Partie oversees a specific kitchen production area, prepares food according to recipes and chef instructions, maintains food safety and cleanliness, operates kitchen equipment, manages opening and closing procedures, controls inventory, and supervises and trains frontline kitchen staff. The role requires fluency in English, knowledge of various cuisines and cooking techniques, MS Office proficiency, Level Two food safety certification, a technical degree in Hospitality Management or a related field, and two to four years of F&B operations or similar experience.
