Chef De Partie
CurrentResponsible for cooking records, orders, inventory control. Training new employees. Analyze the creation of new dishes together with the head chef. Supported for the starters, main courses and desserts sections. Measure, mix and prepare meal ingredients, sauces and seasonings. Wash, chop and cut fruits, meat and vegetables. Evaluate stock and request replenishment when necessary. Continuously develop culinary knowledge to produce high-quality meals. Prepare all food to be served.