Chef de Partie

Communicate to the ‘Front of the House’ 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

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 Prepare high quality food orders as per the outlined recipes and specialities, cleanliness and food safety standards Receive products, material and goods from suppliers, verĮy their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes

Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations

Assess the par level needed for all products