To ensure a smooth running of the Conservatory restaurant. Management of the Conservatory restaurant team. Develop business and promote to local community and hotel guests Assist and support the Assistant Conservatory Manager • Supervision and coor
• To assist the restaurant team with the smooth running of the restaurant • Gain knowledge of all of the food product sold in the hotel • To assist the Chef de Rang by being at his/her disposal during service • To work with the Chef de Rang
• To ensure a smooth running of the Potager restaurant. • Management of the Potager restaurant team. • Develop business and promote to local community and hotel guests • Supervision and Development of the team • Ensuring that the team has
• To assist the Head Chef in the smooth running of the kitchen operation • To produce and deliver a variety of dishes to a high standard of preparation, production and presentation • Ensure guests expectations are exceeded through consistent
• To assist the Restaurant Manager with the smooth running of the restaurant • Gain knowledge of all of the food product sold in the hotel • To be able to run the station to a very high standard • To be responsible for the Commis assigned
Empresa: EPSN WORKFORCE SPAIN. País: España. Provincia: Valencia. Sector: Hostelería, Turismo. Fecha: 26 de agosto Requisitos: • NVQ Level 3 as a minimum • CIEH Level 3 • 2 years’ experience in
Un chef de Partie , Departement,Kitchen • Under the direction of the Head Chef, Sous Chef or Senior Chef de Partie, prepare and produce food as directed using modern methods, equipment, and fresh food. • Ensure that the section operates effecti
• To assist in the smooth running of the Kitchen Service • To produce a variety of dishes to a high standard of preparation, production and presentation • Under the direction of the Head Chef, Sous Chef or Senior Chef de Partie, prepare and pr
• To assist the restaurant team with the smooth running of the restaurant • Gain knowledge of all of the food product sold in the hotel • To assist the Chef de Rang by being at his/her disposal during service • To work with the Chef de Rang
• To assist the Head Chef in the smooth running of the kitchen operation • To produce and deliver a variety of dishes to a high standard of preparation, production and presentation • Ensure guests expectations are exceeded through consistent
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