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full-time
- Friendly personality, willing to learn new things, good attention to detail and good at working within a team environment
- Culinary school qualifications or 1 year experience working for a restaurant with a good reputation.
- Report to sous chef & Executive Chef.
- in charge of a particular area of production.
- Chef de partie might have several cooks or assistants or work in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook," then "second cook," and so on as needed.
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hotelJob
