Chef De Partie
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We at Radisson Blu Hotel’s management are looking for experienced Chef’s experience in the Chef de Partie role by utilizing the various cooking methods, ingredients, equipment and processes, as well as versatile and efficient work. Knowing the best culinary skills in the kitchen, pasta , butchers, fish, sauces, vegetables, etc. That’s why the job is sometimes called a station chef or a line cook. In large kitchens who are assisted by the demi-chef de partie, the commis or trainee chef.
Qualified candidates must provide their resume / CV Email: firstname.lastname@example.org