The Demi Chef de Partie's main role is to perform basic cooking functions within all galleys onboard, which involves buffet preparation and plate presentation in banquet and a la carte style. They must maintain the line's high culinary standard.
A senior chef, or chef de partie, is usually responsible for one particular menu specialty. A demi chef is even more specialized, responsible for one type of dish, such as sushi. The main difference between a demi chef and chef de partie is that the chef de partie usually manages a small staff.
All interested candidate to send their documents and resume to our company email( ca****s@fo*******s.com ).
Keyskills: butchery restaurant management chef cooking banquet operations mediterranean cuisine culinary management food cost analysis demi chef de partie
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