Chef de Partie - Hot Section
Key Responsibilities:
Section Management: Oversee and fully prepare your assigned kitchen station for smooth service.
Food Quality & Presentation: Cook and present dishes to strict IHG recipe standards and specifications.
Team Supervision: Guide, motivate, and provide on-the-job training to Commis and junior cooks.
Hygiene & Safety: Maintain top-tier cleanliness, following HACCP standards and proper stock rotation (FIFO).
Cost & Stock Control: Manage daily ordering for your section and minimize food waste to meet cost targets.
不太滿足每一項要求，但仍然相信您非常適合這份工作？ 除非您點擊“應用”按鈕，否則我們永遠不會知道。 今天就和我們一起開始您的旅程。
