Skills:
Inventory control and supervisory skills are an asset including coaching, training and mentoring of staff
Extensive culinary knowledge - food knowledge dependent on unit
Proven experience leading a culinary team in executing a varied number of small (100 guests) special events, and large (2500+guests) events
Proven culinary event experience with both plated and buffet/station environments
Knowledge of and exposure to a union environment is preferred
HACCP certification (or comparable certification)
Experience in a customer service environment with demonstrated excellent customer service skills.
Additionally:
Mohammad Nasir
Email:
[email protected]/contact:+...529,+...772
I am Mohammad Nasir.I am a chef and currently I am searching for the role of 'chef de partie'opening.In the previous role, I was responsible for hands on participate in daily food preparation for multiple areas & instruct staff in the following area.
