Chef De Partie

POSITION SUMMARY

• Prepare special meals or substitute items.

• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs.
• Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the food items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Assist Sous Chef in training, scheduling, motivating and coaching employees serve as a role model.
• Follow all company and safety and security policies and procedures report maintenance needs, accidents, injuries, and unsafe work conditions to manager complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional maintain confidentiality of proprietary information protect company assets.
• Anticipate and address guests service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others support team to reach common goals listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Perform other reasonable job duties as requested by Supervisors.