Chef de Partie

Key Duties and Responsibilities

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen clean, safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Inform Food & Beverage service staff of menu specials and out-of-stock menu items.
• •Ensure proper portion, arrangement, and food garnish.
• Maintain food logs. Monitor the quality and quantity of food that is prepared.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications.

Minimum Qualifications and Experience

• High school diploma or equivalent.
• Qualification from a culinary school.
• Experience working in a similar role for a minimum of 2 years.

Required Competencies, Skills and Abilities

• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Ensure adherence to quality expectations and standards.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.
• Proactive, dynamism, drive and acute sense of responsibilities.