Chef de partie

Description

Job Summary:

The Chef De Partie is responsible for ensuring proper service quality (as defined by the Executive Chef), training of new line cooks (as requested by Executive Chef) and ensuring proper sanitation levels according to Brand standards to achieve a friendly atmosphere of superior food quality. Displays exemplary performance for staff to follow.

Essential Duties & Responsibilities:

• Measure and assemble ingredients for menu items.
• Collaborate with the Executive Chef and Sous Chefs to prepare menus and meals during our dining hours
• Maintain accurate food inventories.
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures.
• Restock kitchen for subsequent shifts.
• Ensure that the food prep area and kitchen are cleaned and sanitized at the beginning and end of your shift.

Non-Essential Functions:

• To assist in cross-training employees and train new employees in their positions on the service line.
• To assist the Sous Chef in maintaining standards of quality and appearance on the front line.

Requirements

Skills and Abilities:

Strong knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Requires an ability to work as a team member and an ability to communicate with kitchen staff.

Education – 2 or 4 year Culinary degree preferred from an accredited University.

Experience – Experience required by position is from three to five full years of full employment in a related position with this company or other organization(s).

Hours Required – Forty to fifty hours over a five-to-six-day period.

Health & Safety:

Know and adhere to the resort’s health and safety policy.

Understand and follow the resort’s emergency procedures.

Be vigilant at all time to possible risks and report these immediately.

Ensure that all potential and real hazards are reported immediately and rectified.

Ensure that the work area (front and back of house), materials and equivalent are clean and well-maintained at all times, and to report defective materials and equipment to the resort management.