Chef de partie

The Chef de Partie demonstrates great passion and attention to detail to ensure precise execution in both restaurant and banqueting settings in a dynamic team environment. In addition to being able to perform, direct and instruct the duties alongside their culinary team members. 

RESPONSABILITIES 

• Plan and direct food preparation and cooking activities in the culinary department
• Lead service periods in a la carte restaurant and banquet/event operations with a focus on food quality as well as guest and colleague experience
• Participate in menu creation, food purchasing, costing and cost controls
• Supervise kitchen operations including stocking, storage and sanitation
• Assure adherence to food quality, recipe and preparation expectations.
• Assume role of team leader as part of the culinary, restaurant and hotel management team
• Collaborate with Executive Chef, culinary leadership, Food and Beverage Director, food and beverage managers and/or hotel managers on operation of Food and Beverage department
• Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute “on the line” cooking as part of a brigade
• Prepping, preparing and executing food services in a banquet or event operation
• Final assembly of dishes including the cooking, seasoning, and plating of ingredients
• Ensuring stations are stocked, prepped and properly set up for service periods
• Ensure food production is of high quality and accurately timed in an a la carte restaurant environment
• Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards
• Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use
• Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas
• Perform other duties as needed and special projects as assigned by management
• Aid in coordination of prep work across different service and kitchen output
• Coordinate with front of house colleagues for seamless guest experience