Highly Satisfied
Last updated Feb 06 2024
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Chef de Partie Reviews
What is it like working as a Chef de Partie?
February 2022
Great workplace and a very polite and helpful workmates.
Chef de Partie in Bankstown:
Pros: Very professional and learned a lot.
Cons: sometimes it is very open as a family that it is bbeing personal or no more boundaries between you and other workmates but its a happy workplace environment.
February 2022
Try to learn the techniques rather than the recipe. Recipe is just the guideline. Focus on improving technique and skills, that’s what bring your dish to a whole new leve.
Chef de Partie in Tsim Sha Tsui:
Don't be afraid to make mistakes. Everyone does at certain point. Try to learn from mistakes is the way to go. Setting your goal is important but your performance at the moment is what matters. Good food hygiene is most in every sector.
October 2021
Dedication.
Chef de Partie in Singapore:
Pros: Its very fast paced and opportunities are everywhere
Cons: High pressure with little work-life balance
June 2021
It’s great with challenges along the way.
Chef de Partie in Glasgow:
Pros: The staff I work with non managerial wise
Cons: The expectations when your understaffed
April 2021
I actually feel in love with the city.
Chef de Partie in Cambridge:
Pros: Just the passion for my job is driving me and want to get
Cons: The weather
April 2021
Great, work is abundant.
Chef de Partie in Geelong:
Pros: It is a beautiful place with friendly people
Cons: Not enough cultural restaurant choices when dining out
February 2021
Unprofessional and Immature.
Chef de Partie in Northville:
Pros: Good parking
Cons: Hard work for servers to take home the bank. Cooks are an after thought or no thought.
Chef de Partie Job Listings
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