Chef de Partie (Cold Kitchen)

Key tasks

You contribute to the restaurant service and the quality of production by managing you own section. You work autonomously to prepare dishes according to technical fact sheets. You manage the work of the kitchen aids. You are in charge of one area of the kitchen and oversee its organisation, coordination and service.

• Controls general and specialised duties including supervision and training of other kitchen employees
• Solely responsible for other chefs and kitchen employees
• Assists the Sous Chef and Executive Chef and were necessary operates a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards

MGallery: STAGE WITH TALENT
Our commitment is to give all MGallery employees the opportunity to live the passionate experience of becoming talented and considered Actors and Directors. In this way, each and everyone can gain fulfillment, benefit from other hotels best practices and become a talented professional in a franchised and managed high-end hotel network. To give employees the passionate experience of becoming talented & considered Actors and Directors through which they gain fulfilment as well as learning an high end trade in a hotel network composed above all of franchised and managed hotels.