Chef De Partie - Banquets

BHC

Proficient knife skills required
Knowledge of five mother sauces
Full knowledge of basic cooking techniques
The primary role is to oversee and manage all team members in the designated area and general kitchen

Job Summary

  • The primary role is to oversee and manage all team members in the designated area and general kitchen.
  • Candidates must possess full knowledge of hot and cold cooking techniques including sautéing, grilling, frying, roasting, braising, and poaching.
  • The position requires the ability to lift equipment up to 70 pounds and stand continuously for up to 8 hours per shift.

Matching Summary

The primary role is to oversee and manage all team members in the designated area and general kitchen.

Skills & Requirements

Must-have

  • Proficient knife skills required
  • Knowledge of five mother sauces
  • Full knowledge of basic cooking techniques
  • Ability to teach others culinary skills
  • Experience with kitchen equipment operation

Nice-to-have

  • Strong problem-solving under pressure
  • Effective conflict resolution skills
  • Team leadership experience
  • Creative recipe development ability

Key Requirements

  • Minimum 3-6 years of experience in similar kitchen/hotel operations
  • Must know all other hot and cold sauce making applications
  • Physical ability to lift at least 70 pounds

Work Rights

Not specified

Tailored Resume

Cover Letter