Chef De Partie

KEY RESPONSIBILITIES

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes while maintaining quality and consistency in taste according to the corporate office’s instructions.
• Must be proficient in completing tasks efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all team members assigned to their section, assigning and delegating tasks accordingly.
• Undertake daily recipe reviews and maintain recipe folders in immaculate condition.
• Responsible for follow‑through on requests within the area of responsibility from the direct supervisor or manager on duty. Ensure proper preparation of show plates, food samples, and random food tastings.
• Control pr...