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.