Hospitality, Travel & Tourism, Health & Safety
As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef d... See more.
Posted by Hotel and Catering Personnel on Wednesday, April 26, 2017
10 Hours left