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As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens,
Experience : 2 – 8 Years
No. of Openings : 44
Role : Continental Chef
Industry Type : Hotel / Restaurant / Hospitality
Gender : [ Male / Female ]
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