Chef de Partie

General Kitchen
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain food logs for all food products (e.g., production charts).