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Assist the Chef De Partie in the production of the mise-en-place for the elaboration of all menus according to the standard recipes.
Adapts work to fluctuations in volume of guests, to special events and particular guests.
Prepares, conducts and supervise training for Commis
To constantly strive for new innovative ideas in menu and new concepts of production.
Attend meetings and training sessions organized by the Hotel management for the position
Qualifications
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team