Chef de PartiMINIMUN REQUIREMENTS: Diploma in Hotel Management or Culinary, Registration and or certification with relevant body (where applicable). Minimum of four (4) years in a hotel, restaurant style environment Pastry section, with a sound knowledge of all aspects of a classical brigade.
Knowledge of pastry menu creation and cost calculation.RESPONSIBILITIES: Prepare food daily to meet the standard and the quality set by the Restaurant/Hotel. […]
Estimate the daily production needs including checking the quality of raw and cooked food products to ensure that standards are met. […]
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