CHEF DE PARTIE

About this role

*Responsibilities include, but are not limited to: *Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events. *Preparation and delegating mise en place as ins

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• F&B
• Resilience and Self-care
• Western Moist-Heat Dish Preparation and Cooking
• Strong Attention To Detail
• Food and Beverage Safety, Hygiene and Security

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