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Job Summary The Chef De Partie is responsible for managing a specific section of the kitchen (e.g., hot kitchen, cold kitchen, meat, poultry, pastry, or vegetable station) within the hospital food service operations. The primary objective
KEY DUTIES AND RESPONSIBILITIES: 1. Electrical Installation -Install, maintain, and repair electrical wiring, lighting systems, control panels, outlets, switches, and other electrical components. -Install electrical equipment, machinery, and power distribution systems in accordance with approved plans and