Further breakdown of the culinary positions for clarity.

Further breakdown of the culinary positions for clarity.

Pantry

Sr Chef de Partie

Chef de Partie

Demi Chef de Partie

Grill

Sr Chef de Partie

Fish

Chef de Partie

Meat

Sr Chef de Partie

Chef de Partie

Fry

Demi Chef de Partie

Sides

Chef de Partie

Tournant

Chef de Partie

Pastry

Sr Chef de Partie

Chef de Partie

Demi Chef de Partie

Prep/Butcher

Chef de Partie

Demi Chef de Partie

Commis I

Selection Criteria:

• Individuals with personality

• “Performers” – approach life like a stage

• Genuine desire towards hospitality

• Animated communicators

• Experienced and qualified in fine dining arena

Other attributes:

• Attractive and good looking

• Articulate and clearly spoken

• High level of Emotional Intelligence

• Ability to perceive, use, understand and manage emotions

• Calm and level-headed.

• Outgoing, energetic & dynamic personality.

• Display passion about everything they do.

• Multi-cultural, educated and worldly

• Ability to express themselves and remember names and faces

• Savvy with technology

• Empowered to look after the guest

• Ability to represent the brand and BE the brand

Дата добавления: 2015-11-04