Descrizione dell’offerta di lavoro

The Chef de Partie is responsible for delivering the highest standards of
food preparation and presentation in line with different outlets' concepts and standards. Working closely with the sous chef and head chef, he/she will ensure the smooth running of their station during service and assist in maintaining a clean and organized kitchen.

The Chef de Partie is the "line manager" and manages the production area assigned to him: first courses, fish second courses, meat second courses, vegetables, desserts. Within each brigade there may be several Chef de partie, depending on the type of restaurant. This chef has control over the dishes on his line, from preparation to presentation to leftovers.

Requisiti professionali

3 years of experience a luxury environment and in a structured brigade of 10-12 people, Interpersonal and communication skills, customer service, Secondary school

Vantaggi

Board, lodging and medical assistance are offered.

Limitazioni relative al posto di lavoro

Legally reside in European Countries

Dettagli dell’impiego
Settore:
Restaurants and mobile food service activities
Campo d’occupazione:
Chefs
Education field:
Not known or unspecified
Esperienza lavorativa:
Work experience is required
Durata dell'esperienza lavorativa:
Between 2 and 5 years
Competenze linguistiche:
  • Italian
  • Good
Fascia salariale (Mensile):
1900 - 2000 EUR (Gross pay)
Date of expiry:

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About organisation

Il compito principale di ASPAL è erogare, attraverso i Centri per l’Impiego, i servizi per l’inserimento o reinserimento lavorativo delle persone disoccupate o a rischio di disoccupazione, dei lavoratori beneficiari di strumenti di sostegno al reddito in costanza di rapporto di lavoro e occupati in cerca di nuova occupazione, e delle imprese nonché i servizi per il collocamento mirato delle… Per saperne di più

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