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. 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 de partie, ... See more.
Posted by Hotel and Catering Personnel on Monday, April 3, 2017
13 Days left