The Chef de Partie supervises and oversees the preparation and production of breakfast, lunch, and dinner food items according to guest orders and banquet event orders; trains, motivates, and coaches kitchen employees to ensure cultural and core standards are met. ...
The Chef de Partie plays a vital role as a leader within our culinary team. You will be responsible for overseeing the preparation of exceptional dishes with precision and creativity. Your role is ...
Executive Chef, Executive Sous Chef, Sous Chef Job Requirements include: * Must have your own SHARP knives * Train and teach the line cooks on your station * Demonstrate an ability to efficiently ...
The Sushi Chef de Partie responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You ...
The Pastry Chef de Partie assists the Chefs in leading the overall operation at the Pastry Station. They assist with all products on the culinary Station. He/she meets with the Sous Chef and/or ...
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The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or ...
Chef De Partie Department: Culinary Reports to: Executive Chef and Sous Chef Nature of the Job Basic Purpose & Objective of the Position In charge of a specific station and assist Sous Chefs in ...
Chef de Partie - Main Kitchen
... Chef and Sous Chef to develop new menu items and specials - Maintain a clean and organized kitchen environment, following all food safety and sanitation guidelines - Train and supervise junior ...
... demi chefs on the same station · Complete knowledge of all recipes on your station · Responsible for all areas of an entire station to include recipe books up to date, MEP list completed ...
Job Summary Responsible for preparing guest food and maintaining kitchen sanitation to Board of Health Standards. Essential Job Functions * Responsible for all line cooks during service
A minimum of 3 years of experience leading varied kitchen positions including food preparation, lead cooks, Chef de Partie, Line cooks, stewards. C. A minimum of 1 year of experience in management. D
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or chef de partie at any time. * A thorough and deep understanding of professional cooking including ...
... Chef or chef de partie at any time. - · A thorough and deep understanding of professional pastry including basic techniques and working food knowledge. - Understanding and knowledge of safety ...
... Chef or chef de partie at any time. · A thorough and deepunderstanding of professional cooking including basic techniques and working food knowledge. · Understanding and knowledge of safety ...
... Chef or chef de partie at any time. · A thorough and deep understanding of professional cooking including basic techniques and working food knowledge. · Understanding and knowledge of safety ...
Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom ...