The Chef de Partie has to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates
The Chef de Partie needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates
The Chef de Partie will be oversee his kitchen section, cooperate with the other section within the kitchen outlet or entire kitchen department operation logistically, organizationally and coordinate accordingly with any supporting kitchen department
Mandarin Oriental, Lago di Como’s Concierge is in charge of assisting and delighting guests, ensuring that their expectations are fulfilled and surpassed from time to time.
Mandarin Oriental, Lago di Como’s Hostess is in charge of proactively and charmingly welcoming guests and customers, ensuring that excellent service is provided at all times.
Mandarin Oriental, Lago di Como’s Commis de Rang is in charge of taking and delivering the guests’ orders, ensuring that quality standards are met at all times.
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