As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle front of kitchen.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Chef de Partie Duties and Responsibilities
Qualifications
Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
Experience
At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.Please send CV as well as contactable references to millstbistro@hotmail.com.