catering sous chef

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 
 Job Purpose:
 
 
 
 We are seeking for a culinary professional with a passion for creating delicious and nutritious meals.
 
 
 
 Responsibilities:
 
 
 
 <ul>
 <li>
 Assist the Head Chef in planning and executing daily menu offerings, ensuring variety and quality in every meal.
 </li>
 <li>
 Supervise kitchen staff in the preparation, cooking, and presentation of food items, maintaining consistency and adherence to recipes.
 </li>
 <li>
 Take the lead in preparing and cooking meals during busy periods, ensuring timely service and a smooth operation.
 </li>
 <li>
 Maintain cleanliness and sanitation standards in the kitchen area, adhering to food safety regulations and guidelines.
 </li>
 <li>
 Assist with inventory management, including ordering and receiving food supplies, and minimizing waste.
 </li>
 <li>
 Train and mentor kitchen staff, fostering a positive and collaborative work environment.
 </li>
 <li>
 Collaborate with the Head Chef to develop new menu items and specials, incorporating feedback and suggestions from staff.
 
 
 </li>
 </ul>
 
 Qualifications &amp; Competencies:
 
 
 
 <ul>
 <li>
 Proven experience as a Sous Chef or senior line cook in a high-volume food service establishment.
 </li>
 <li>
 Culinary degree or equivalent certification preferred.
 </li>
 <li>
 Strong leadership and communication skills, with the ability to motivate and inspire kitchen staff.
 </li>
 <li>
 Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
 </li>
 <li>
 Knowledge of food safety regulations and best practices in kitchen hygiene.
 </li>
 <li>
 Creativity and passion for food, with a focus on providing nutritious and flavorful meals.
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for you?
 
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The NED Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as a Sous Chef!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Sous Chef (kitchen cafeteria)

MOVENPICK

<div>Company Description 
The Mo&#776;venpick Hotel Cairo-Media City is located in the vibrant 6th of October City, offering easy access to Cairo's attractions and just a short distance from Cairo International Airport. The hotel is in close proximity to iconic landmarks like the Great Pyramids of Giza and Sphinx, Dream Park, and a 27-hole golf course. The hotel's unique location alongside Media Production City studios provides guests with a blend of fantasy and tradition, creating a memorable experience. 
 
 
Job Description 
We are seeking a talented and experienced Sous Chef specializing in hot food and buffet operations to join our culinary team in 6th of October City, Egypt. As the Sous Chef- Hot&amp; Buffet, you will play a crucial role in ensuring the highest quality of food preparation and presentation for our hot food stations and buffet offerings.<ul><li>
Assist the Executive Chef in overseeing daily kitchen operations, focusing on hot food and buffet sections</li><li>
Develop and implement innovative menu items for hot food stations and buffets</li><li>
Ensure consistent food quality and presentation across all hot food and buffet offerings</li><li>
Manage and train kitchen staff in hot food preparation techniques and buffet service</li><li>
Maintain strict adherence to food safety and sanitation standards</li><li>
Collaborate with the culinary team to create seasonal menus and special event offerings</li><li>
Monitor and control food costs, inventory, and waste management</li><li>
Assist in scheduling and supervising kitchen staff to ensure efficient operations</li><li>
Participate in menu planning, recipe development, and food presentation enhancements</li><li>
Maintain kitchen equipment and ensure proper functioning of hot food and buffet stations</li></ul> 

Qualifications 
<ul><li>
Culinary degree or diploma from a recognized culinary institution</li><li>
Minimum 3-5 years of experience in a similar role, preferably in high-volume food service operations</li><li>
Proven expertise in hot food preparation and buffet management</li><li>
Strong knowledge of various cuisines and cooking techniques</li><li>
Excellent menu planning and development skills</li><li>
Proficiency in kitchen equipment operation and maintenance</li><li>
Demonstrated ability in inventory management and cost control</li><li>
Strong leadership and team management skills</li><li>
Excellent time management and multitasking abilities</li><li>
Effective communication skills in both verbal and written forms</li><li>
Current food safety certification (e.g., ServSafe)</li><li>
Up-to-date knowledge of food trends and industry best practices</li><li>
Ability to work in a fast-paced environment and adapt to changing priorities</li><li>
Proficiency in English; knowledge of Arabic is a plus</li></ul></div>

Sous Chef- Hot& Buffet

IHG Hotels & Resorts

<div><div>Franchise Hotel - Sous Chef
<div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4047<div> 
 
 
</div></div><div><div>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.</div> 

<div>About Us

Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels 
Your day to day
Operational Excellence:
<ul>
<li>Oversee and coordinate the day-to-day operations of the kitchen.
</li>
<li>Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.
</li>
<li>Actively participate in the cooking process, especially during peak periods or special events.
</li>
<li>Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.
</li>
<li>Conduct daily kitchen briefings to review menus, special events, and assignments.
</li>
<li>Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.
</li>
</ul>Team Management:
<ul>
<li>Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.
</li>
<li>Conduct performance evaluations and provide coaching and corrective actions as needed.
</li>
<li>Maintain a disciplined and respectful work environment in alignment with company values and policies.
</li>
<li>Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.
</li>
</ul>Hygiene, Safety &amp; Compliance:
<ul>
<li>Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.
</li>
<li>Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.
</li>
<li>Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.
</li>
<li>Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.
</li>
</ul>Financial Responsibility:
<ul>
<li>Monitor food cost, portion control, and waste management to achieve budget targets.
</li>
<li>Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.
</li>
<li>Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).
</li>
<li>Contribute to the preparation of costed recipes and profitability analysis.
</li>
</ul>Guest Experience and Collaboration:
<ul>
<li>Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.
</li>
<li>Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.
</li>
<li>Attend food tastings with guests, clients, or event organizers when required.
</li>
<li>Must be able to stand for long periods and lift heavy objects (up to 25 kg).
</li>
</ul><ul><li>Work in a hot, fast-paced kitchen environment.</li></ul> 
 
What we need from you
Education &amp; Certifications:
<ul>
<li>Diploma or degree in Culinary Arts, Hotel Management, or related field.
</li>
<li>Food Safety &amp; Hygiene Certification (Level 2 or above); HACCP certification is an advantage.
</li>
</ul>Experience:
<ul>
<li>Minimum 5&ndash;7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.
</li>
<li>Experience in international cuisine, banqueting, &agrave; la carte, and buffet service is highly desirable.
</li>
<li>Previous experience in a hotel or upscale restaurant environment is a strong advantage.
</li>
</ul>Skills &amp; Competencies:
<ul>
<li>Strong leadership and organizational abilities.
</li>
<li>Excellent communication and interpersonal skills.
</li>
<li>High attention to detail and commitment to culinary excellence.
</li>
<li>Creative and innovative approach to food and presentation.
</li>
<li>Ability to work under pressure in a fast-paced environment.
</li>
<li>Strong knowledge of kitchen equipment, tools, and modern cooking techniques.</li></ul> 
 
What we offer

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life. 
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef

The Ned Hotel

<div><div><div><div><h1 class="jobSectionHeader">SOUS CHEF - BANQUETS &amp; OUTSIDE CATERING</h1><div>
The Ned Doha<div><div>
Doha</div><ul><li></li></ul><div>
Competitive</div><ul><li></li></ul><div>
Full time</div></div></div></div></div></div><div> 
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
Job Purpose:
We are looking for a skilled and passionate Sous Chef &ndash; Banquets &amp; Outside Catering to join our culinary team. This role will focus on delivering outstanding culinary experiences for banquets, private functions, and off-site catering events. You will work closely with the Head Chef to plan menus, oversee operations, and lead the team in creating memorable dining experiences for our guests both inside and outside The Ned Doha. 
Responsibilities:<ul><li>
Support the Head Chef in menu planning, recipe development, and execution for banquets and outside catering events.</li><li>
Lead day-to-day banquet and catering kitchen operations, ensuring efficiency and flawless execution.</li><li>
Supervise, train, and inspire kitchen staff to deliver consistently high-quality food.</li><li>
Ensure excellent taste, presentation, and freshness across large-scale and bespoke menus.</li><li>
Manage inventory, ordering, and logistics for both in-house events and outside catering operations.</li><li>
Uphold strict HACCP, food safety, and sanitation standards at all times.</li><li>
Collaborate with Events, F&amp;B, and service teams to guarantee smooth service and guest satisfaction.</li><li>
Adapt menus and logistics to diverse locations, ensuring high standards are maintained during outside catering services.</li></ul> 
Qualifications:<ul><li>
Culinary degree or professional certification preferred.</li><li>
In-depth understanding of banquet and catering operations, large-scale food preparation, and menu planning.</li><li>
Strong knowledge of food costing, portion control, and quality assurance.</li><li>
Familiarity with food safety regulations and off-site catering procedures.</li></ul> 
Work Experience &amp; Knowledge:<ul><li>
Proven experience in a similar role within luxury hotels, resorts, or large-scale catering companies.</li><li>
Hands-on expertise in banqueting and outside catering for high-profile clients and large gatherings.</li><li>
Ability to manage logistics, transport, and setup for off-site events.</li><li>
Experience working with multicultural teams and delivering diverse cuisines.</li><li>
Strong knowledge of equipment, bulk production techniques, and catering trends.</li></ul> 
Competencies:<ul><li>
Strong leadership and management skills, with the ability to inspire and motivate a team.</li><li>
Excellent communication and interpersonal skills.</li><li>
Exceptional organizational abilities and attention to detail.</li><li>
Adaptability and the ability to thrive in a fast-paced environment.</li><li>
Problem-solving skills and the ability to make quick decisions under pressure.</li><li>
Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.</li><li>
Collaborate effectively with team members to ensure smooth workflow during service.</li><li>
Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.</li><li>
Assist in inventory management, stock rotation, and ordering supplies as required.</li><li>
Uphold high standards of food quality, freshness, and taste.</li></ul> 
What&rsquo;s In It for you?<ul><li>
One of the most iconic places to be and work.</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul> 
At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality. 
Apply today and join us as a Sous Chef &ndash; Banquets &amp; Outside Catering!
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</div></div>

BANQUETS & OUTSIDE CATERING

<div><div>Franchise Hotel - Sous Chef - Main Kitchen
<div></div><div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4194<div> 
 
 
</div></div><div><div>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.</div> 

<div>About Us

Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels 
Your day to day 


Department Management:

Oversee the day-to-day operations of the stewarding department, including scheduling, task assignment, and performance management of stewards and dishwashers.

Develop and implement departmental policies, procedures, and standards to ensure cleanliness, hygiene, and safety regulations are met.

Train and coach stewards on proper cleaning techniques, chemical handling, and equipment operation.

Monitor inventory levels of cleaning supplies, equipment, and utensils, and coordinate with the procurement department for replenishment. 


Sanitation and Hygiene:

Ensure the cleanliness and hygiene of all food preparation and service areas, including kitchen, dishwashing areas, storage rooms, and employee facilities.

Implement and enforce proper cleaning and sanitization practices to meet health and safety regulations and maintain high-quality standards.

Conduct regular inspections to identify areas for improvement and take necessary corrective actions.

Maintain records and documentation related to sanitation practices, cleaning schedules, and employee training. 


Equipment and Inventory Management:

Oversee the maintenance and operation of dishwashing machines, cleaning equipment, and other related tools.

Coordinate with the maintenance department to ensure timely repairs and servicing of equipment.

Monitor and control inventory levels of cleaning supplies, chemicals, and utensils to minimize wastage and ensure availability. 


Cross-Department Collaboration:

Collaborate with the culinary team, banquet department, and other relevant departments to ensure seamless operations and efficient workflow.

Communicate and coordinate with other managers to address any operational issues or concerns.

Participate in regular meetings and provide input on improving operational efficiency and guest satisfaction. 


Health and Safety Compliance:

Ensure compliance with local health department regulations, food safety standards, and other relevant guidelines.

Train stewards on proper handling of hazardous materials, personal protective equipment (PPE) usage, and emergency procedures.

Investigate and report any accidents, incidents, or health violations promptly, taking appropriate corrective actions. 
What we need from you
<ul>
<li>Culinary Expertise: Proficiency in cooking techniques, recipe development, and plating standards.
</li>
<li>Menu Planning: Ability to assist in creating menus, specials, and seasonal offerings.
</li>
<li>Food Safety &amp; Hygiene: Knowledge of HACCP standards, food handling, and sanitation practices.
</li>
<li>Inventory &amp; Cost Control: Managing food costs, portion control, stock rotation, and minimizing wastage.</li></ul> 

<ul><li>Kitchen Operations: Strong understanding of equipment handling, maintenance, and workflow management.
</li>
<li>Passionate about food and culinary arts.
</li>
<li>Strong leadership presence and decision-making ability.
</li>
<li>High energy, stamina, and resilience to work long hours.
</li>
<li>Professionalism and commitment to service excellence.
</li>
<li>Team player with a collaborative approach.</li></ul> 
 
What we offer

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life. 
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef - Main Kitchen

<div>
 
 About Us:
 
 
 
 A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo &reg;, we do more than satisfy our guest&rsquo;s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.
 
 
 So, just like our hotels, no two colleagues are the same. So, we&rsquo;re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo&reg; hotels, we&rsquo;re excited to meet spirited characters who can delight the most curious guests.
 
 
 Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.
 
 
 Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe!
 
 
 
 Your Day-to-Day
 
 
 
 
 People
 
 
 
 <ul>
 <li>
 Keep Sous Chef informed about all aspects of the assigned section, including equipment, working environment, staff problems, and departmental relations. Ensure all specific duties and responsibilities assigned under direct supervision are followed and maintained.
 </li>
 <li>
 Conduct training on all related food preparations, hygiene, grooming, and recipe standards. Conduct briefings and proper communication with team members.
 </li>
 <li>
 Ensure full cooperation and maintain a good relationship with all other service colleagues and departments. Motivates team members and facilitates teamwork. Assist in other food production areas as and when required.
 
 
 </li>
 </ul>
 
 Financial
 
 
 
 <ul>
 <li>
 Prevent food spoilage through daily checks and supervise that all incoming and outgoing food items are up to agreed standards. Ensure Mis en Place and store requisitions are always done according to business demands.
 </li>
 <li>
 Work closely with the Executive Chef on the implementation of food control procedures; minimize the use and wastage of all energy and water resources.
 </li>
 <li>
 Supervises and coordinates with the Chief Steward for all equipment and workstations being maintained and cleaned regularly. Reporting to the Supervisor/ concerned department regarding any misuse, damage, or repair of equipment.
 
 
 </li>
 </ul>
 
 Guest Experience
 
 
 
 <ul>
 <li>
 Have full knowledge of all menus being offered in the respective kitchen at any one time.
 </li>
 <li>
 Constantly check for the consistent quality of food preparation, presentation, taste, temperature, and visual appeal in the assigned section.
 </li>
 <li>
 Participate and serve guests during outside catering, and live stations as and when assigned.
 </li>
 <li>
 Ensure all special requests from guests are carried out in the best and fastest way possible.
 </li>
 <li>
 Feedback to the Sous Chef/ Executive Chef about any guests' comments.
 
 
 </li>
 </ul>
 
 Responsible Business
 
 
 
 <ul>
 <li>
 Ensure the highest standards of hygiene are adhered to by the team members as stated in the Hotel Food Safety Policy by maintaining the instructions in the Food Safety Manual throughout
 </li>
 <li>
 the Food preparation process. Assists Sous Chef in Food Hygiene documentation.
 </li>
 <li>
 Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation. Take moral and legal responsibility for ensuring safety for themselves in their work so they do not expose themselves or others to risk.
 </li>
 <li>
 Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.
 </li>
 <li>
 Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
 </li>
 <li>
 Perform any other duties as required by the Executive Chef, Executive Sous Chef, or Sous Chef from time to time.
 
 
 </li>
 </ul>
 
 What We Need From You
 
 
 
 <ul>
 <li>
 Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
 </li>
 <li>
 Certification in Food Safety and Hygiene.
 </li>
 <li>
 Must speak/understand English.
 
 
 </li>
 </ul>
 
 How You Will Deliver
 
 
 
 Completion of a degree or certificate in culinary arts with a minimum of two years' experience as Commis I or in a similar position.
 
 
 Certification in Food Safety and Hygiene.
 
 
 Must speak/understand English.
 
 
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

Chef de Partie

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview 
We&rsquo;re looking for a skilled Chef De Partie to join Calo Kitchen team. You&rsquo;ll support the Sous Chefs, Kitchen Manager, and Head Chef in managing daily kitchen operations &mdash; including supervising staff, maintaining food quality, assisting with menu preparation, and handling inventory. This role requires both culinary talent and leadership skills, with a strong focus on consistency, efficiency, and customer satisfaction.
Main Responsibilities<ul><li>
Ensure the kitchen operates efficiently and meets quality standards</li><li>
Assist the Sous Chefs, Kitchen Manager, and Head Chef when planning and directing food preparation</li><li>
Resolve issues that arise and take control of any problematic situations</li><li>
Manage, train, and supervise kitchen staff, establish work schedules, and assess staff performance</li><li>
Provide direction to kitchen personnel and communicate tasks clearly</li><li>
Order supplies and manage inventory</li><li>
Ensure compliance with sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with coworkers</li><li>
Produce high-quality plates, focusing on both design and taste</li></ul>
Ideal Candidate
Qualifications<ul><li>
Previous experience as DCDP or CDP</li><li>
3&ndash;6 years of experience in hospitality, catering, or high-volume food production environments</li><li>
Currently based in the Oman</li><li>
Proficient in English communication</li><li>
Ability to work rotating shifts (day, afternoon, night) depending on the company&rsquo;s needs</li></ul>
Knowledge and Competency<ul><li>
Experience leading and mentoring junior kitchen staff</li><li>
Strong organizational and time management skills</li><li>
Ownership of a kitchen section with consistent output and quality control</li><li>
Effective verbal communication and ability to relay instructions</li><li>
Familiar with current culinary trends and kitchen best practices</li></ul>
Personality<ul><li>
Clear and confident communicator with a positive attitude</li><li>
Leads with empathy and promotes a collaborative kitchen environment</li></ul>
d6jGL5TahX</div>

Chef De Partie

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