• Support the Demi Chef de Partie or Commis I in the daily operation and work.
• Work according to the menu specifications by the Chef de Partie.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel/restaurant.
• Control food stock and food cost in his section.
• Endure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
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