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The Chef De Partie is responsible for overseeing a specific area of production
in the kitchen. He/she manages their staff to uphold quality, standards, and
excellent service. Additionally, he/she is tasked with enhancing operational
performance.
LANGUAGE & TECHNICAL
SKILLS:
Language Proficiency:
Fluency in English.
Fluency in Arabic is a plus.
Specific Expertise:
sections.
Food Safety Level:
EDUCATION : Technical degree in Hospitality Management, or a related field.
EXPERIENCE : Two to four years of experience in F&B Operations, or a similar role.
