Demi Chef de Partie
Radisson Hotel Group
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Job Description
• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chef
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson Blu standards of food quality, preparation, recipes, and presentation
Requirements
Function: Production
Experience Level: Mid-Senior Level