Description
The Chef de Partie prepares and plates dishes, organizes buffets and trays, coordinates advance food preparation, controls inventory and purchasing, maintains kitchen hygiene and food safety, assists with cost optimization and technical documentation, and provides dish information to guests. The role requires high school education, prior experience, food safety and culinary courses, and knowledge of food preparation, hygiene, and basic nutrition; higher education, cost knowledge, and basic English are preferred. The schedule is six days on and one day off from 3:00 p.m. to 11:20 p.m.
