Summary from listing
The hotel is hiring a First Chef de Partie, Kitchen on a permanent contract to report to Chef Boris ALGARRA. The role coordinates daily kitchen production across breakfast, lunch, and dinner; supervises the brigade; supports staff development; oversees dish preparation, plating, and dispatch; manages receiving, stock, and inventories; enforces HACCP, hygiene, and food-safety standards; monitors equipment and production areas; contributes to cost control and waste reduction; and occasionally replaces the Chef de Cuisine.
