JOB OVERVIEW:
Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications.
YOUR KEY RESPONSIBILITIES:
- Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production.
- Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation.
- Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines.
- Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen.
- Supervise and train kitchen staff, fostering a collaborative and productive work environment.
- Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders.
- Handle guest feedback and concerns regarding food quality or service, addressing issues promptly.
- Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards.
- Participate in staff evaluations, providing constructive feedback to encourage professional growth.
- Manage kitchen equipment and ensure proper maintenance and cleanliness.
- Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards.
- 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 in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.