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Chef DePartie
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Full-time
- Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef.
- Competent in fabricating all meat, fish and poultry.
- Basic Garde Manger Skills such as fruit displays, canap production, display cold food, amenities, pates, dressings and cold sauces.
- Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.
- Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef.
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