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| Job Location | Bangalore |
| Education | Not Mentioned |
| Salary | Rs 2.5 - 3.5 Lakh/Yr |
| Industry | Hotel / Restaurant |
| Functional Area | F&B ServiceFront Office / Receptionist |
| EmploymentType | Full-time |
As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that youll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too
Keyskills :
sauces vegetables italiancuisine takeorders menuengineering mediterraneancuisine chef gourmet french restaurant recipetesting aquaculture cashhandling butchery commis recipedevelopment culinarymanagement it menucosting finedining takes