Chef De Partie

Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations
• Receive products, material and goods from suppliers, verfiy their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes
• Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored
• Assess the par level needed for all products
• Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly
• Prepare high quality food orders as per the outlined recipes and specifications, cleanliness and food safety standards
• Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures