Chef De Partie

ESSENTIAL FUNCTIONS

• Prepare all food items according to recipe cards and correct handling procedures. Maintain
• highest quality and appearance of all foods sent from kitchen and make sure plates are
• clean and appetizing.
• Maintain proper pars of production levels according to estimates on the production sheets;
• maintain top quality freshness.
• Use leftovers and maintain proper storage of leftovers on hot food side. Label and date all
• food.
• Maintain clean and orderly refrigerators and work areas. Make sure that all stations are
• properly cleaned at end of shift and at end of evening.
• Rotate all foods and correctly fill out production charts.
• During peak business periods, coordinate and expedite to accelerate service.

EDUCATION

• Graduate or equivalent culinary training.

EXPERIENCE

• Minimum one year cooking experience and one or more stations..