Arnold
CibbuanoChef de Partie jobs
September 10th 2008 01:30
A Chef de Partie is a French term for "Station Chef" or "Line Cook" used in fine-dining upscale restaurants for the cook who is in charge of a particular area of production. Most typically found working autonomously - whether it be a large or small kitchen - the Chef de Partie may also work in conjunction with the Sous Chef (second in command), in differing sections of the galley for food preparation and presentation.
Most Chef de Partie possess a strong a la carte experience, passion, flair and creativity for food and the following attributes:
- Strong communication and interpersonal skills
- Fine dining experience essential
- Ability to work under pressure
- Relationship building skills
- Ability to prioritise
- Proven ability to lead and motivate a team
- Must be a team player, dedicated, energetic, enthusiastic, innovative and confident
One of Sydney's finest Italian restaurants, Intermezzo Ristorante in the GPO Building, Martin Place is looking for a qualified Chef de Partie to join their team. Interested parties should submit their CV to karen@gposydney.com or call Mario on (02) 9229-7700.
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