Assist in the setup, organization, and smooth operation of the assigned kitchen station.
Prepare all food items according to standard recipes, specifications, and guest orders to ensure consistency and quality.
Visually inspect, select, and utilize only high-quality ingredients suitable for cooking and service.
Support the Chef de Partie in maintaining portion control, presentation standards, and flavor consistency.
Monitor proper storage, labeling, rotation (FIFO), and freshness of all food products to maintain the highest quality standards.
Ensure all refrigeration, storage, and work areas are kept clean, organized, and compliant with health department regulations.
Prepare daily food and supply requisitions as required for production.
Assist with stock control, waste minimization, and efficient use of ingredients.
Operate kitchen equipment safely and correctly, reporting any maintenance or safety issues.
Follow all food safety, sanitation, and hygiene standards at all times.
Read and follow recipes accurately, applying basic mathematical skills for measurements, portions, and scaling.
Work collaboratively with other kitchen team members to ensure timely and efficient service.
Provide guidance and support to junior kitchen staff when required.
In addition to essential duties, the Deputy Chef de Partie may be required to perform the following tasks as determined by operational needs:
Carry out general cleaning duties using approved cleaning products.
Maintain dry, clean, and safe floors to prevent slip or fall accidents.
Assist with moving supplies, equipment, and deliveries as required.
Clean up spills and respond promptly to unexpected kitchen situations.
Perform other duties as assigned by the supervisor or management.
We recognize we are in the hospitality industry and that may require us to provide lateral service.
We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service.