• Prepare menus in collaboration with colleagues.
  • Ensure adequacy of supplies at the cooking stations.
  • Prepare ingredients that should be frequently available (vegetables, spices etc.).
  • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
  • Put effort in optimizing the cooking process with attention to speed and quality.
  • Enforce strict health and hygiene standards.
  • Help to maintain a climate of smooth and friendly cooperation.
Profile:
  • Proven experience in a Chef de Partie role.
  • Excellent use of various cooking methods, ingredients, equipment and processes.
  • Ability to multitask and work efficiently under pressure.
  • Knowledge of best cooking practices.
  • Culinary school diploma.
Job Overview
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