Chef de Partie

Ability to work as a team but also work independently.
Ability to work to deadlines.
Communication skills.
Keeping calm under pressure.
Assertiveness.
Attention to detail.
Organizational skills.
Basic knowledge of all sections.
Ability to work under supervision of a limited range.
Ability to produce good quality basic food.
Understanding of health and safety.
Understanding of basic food hygiene practices.
Good oral communication.
Sector: accommodation and food service activities
Career Level
Experienced [Non-Managerial]