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Hot Side Chef de Partie
1. Reporting to Chef in Charge of production kitchen, able to do hot side menus including meat, sauces and Festive dishes eg Xmas , CNY etc
2. Able to handle all kinds of raw meat Pork, Chicken, Lamb, Beef.
3. At least 3-4 years working in hot side section able to do production cooking, not restaurant ala minute style ...
4. Cool headed and able to work under pressure
5. Able to communicate in English is preferred.
