Line Cook/Chef De Partie

Job description

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Qualification

• Bachelor of Science in Hospitality or Restaurant Management.
• Minimum of 3 years of experience in 4 or 5 star hotels, preferably international.
• With experience in Asian cuisine.
• Not older that 39 years old.