Line Cook / Chef de Partie
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Chef de Partie
responsibilities
include: Managing prep for an individual station independently Executing service with attention to detail, precision and speed Maintaining food quality, presentation and consistency Managing inventory of products and ingredients for their section.
Keeping their station clean and organized Following food-safety and hygiene standards Stations include Entremetier, Rotisseur, and Patissier.
4 day work weeks, 11 am to 11 pm(depending on the day and restaurant volume).…
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