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 de partie, commis or trainee chef.
At Jupiter, we pride ourselves on providing high standards of cleanliness in all rooms and public areas. In this role,...Apply For This Job
Sous Chef – SE23 – Small brigade – Well equipped kitchen – chargoal grill – fresh food menu Are you...Apply For This Job
The ideal Food and Beverage manager must have extensive previous hotel experience in Event Service, Restaurant and Bar. As the...Apply For This Job