Chefs de partie, also known as station chefs or line cooks, oversee a specific section of a kitchen, which can include sauces, vegetables, or fish. Depending on the size of the kitchen, a chef de partie can be solely responsible for their section or direct a team of chefs and cooks to coordinate food preparation activities. Chefs de partie report to the sous chef, executive chef, or head chef, and may contribute to menu development as well as food preparation. In this role, chefs de partie strive to ensure that their part of the meal is correctly prepared and presented according to both the chefs and the customers expectations.
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