Chef De Partie
- Set up, manage, and oversee all kitchen stations during daily operations to ensure smooth workflow and timely service.
- Ensure the freshness, quality, and proper storage of all ingredients; monitor stock levels to maintain optimal inventory.
- Prepare sufficient mise-en-place ahead of meal periods to guarantee efficiency and consistency during service.
- Cook and plate food items accurately according to standard recipes, presentation guidelines, and portion control requirements.
- Contribute to menu development by assisting in the creation of new dishes, daily specials, and seasonal offerings.
- Inspect and maintain cleanliness and hygiene of the kitchen, equipment, and serving areas, ensuring compliance with food safety standards.
- Assist in monthly inventory counts, monitor food usage, and record wastage to optimize costs and minimize losses.
- Train, mentor, and motivate junior cooks, guiding them to improve skills, efficiency, and adherence to operational standards; take on supervisory responsibilities when required.
- Maintain organized, tidy, and well-stocked work areas to support efficiency and safety in the kitchen.
- Strictly adhere to Food & Beverage safety, hygiene, and storage policies, and ensure these standards are followed by the team.
- Report accidents, equipment malfunctions, menu issues, or supply shortages promptly to the Back of House in charge to prevent disruption in operations.
- Perform other ad-hoc duties as assigned by the Manager, contributing to the overall success of kitchen operations.
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