Chef de Partie

  1. Prepare and cook high-quality meals in accordance with standardized recipes and portion sizes
  2. Coordinate and delegate tasks to junior chefs and kitchen staff
  3. Ensure all food is prepared and served in a timely manner
  4. Monitor inventory levels and communicate shortages to the Head Chef
  5. Assist in the development of new menu items and suggest improvements to existing recipes
  6. Willing to work in Gading Serpong area
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