Demi-chef de Partie - For luxurious International hotel in New Orleans, USA

Re-opened in 2009 with a $170 million renovation.
Example of responsibilities: preparation of contemporary American banquets, classical cuisine banquets, hot and cold buffet stations; visually inspect appearance of all cold food, check and control proper storage of all food items, learn process for preparing the four essential parts of stock.

Rotation: Banquets, Garde Manager, Saute Station

Requirements:
- a graduate with luxury work experience within a 4 or 5 star hotel
- hot kitchen or banquets experience
- good English communication skills

Should be well versed with Spanish, Portuguese, French or German and English languages.

Start date: ASAP