AS CHEF DE PARTIE
Under the direction of the Chef de Cuisine, you will be expected to:
- Prepare food products as determined by recipe, technique, and procedure
- Coordinate mise-en-place with commis cooks
- Maintain clean and organized work spaces at all times
- Assist chef de cuisine and sous chef with nightly product inventory
- Properly store, rotate, and organize raw and prepped products
- Organize and store restaurant specific cookware and equipment
- Maintain HACCP log for reduced oxygen packaging
- Adhere to all policies and procedures as detailed in Food Safety Plan