Chef de partie
Naar Ltd
Responsibilities:
Reporting to the Chef De Cuisine, responsibilities and essential job functions include but are not limited to the following:
Execute the function of his/her area to exceed set standards and guest satisfaction.
Maintain quality and consistency levels of production and presentation, as directed.
Ensures waste is minimized through adhering to established par level, production, and waste standards.
Ensures productivity through organization, continued training and learning.
Follows a set schedule and records daily time sheets as dictated by the Sous Chef.
Maintain and set sanitation, hygiene, and safety standards.
Establishes and maintains effective colleague relations and inter-departmental working relations.
Ensures all standardized recipes are utilized and followed.
Attends and contributes to all meetings called for.
Other duties and responsibilities as dictated by the culinary leadership, not mentioned in this document.
Relieves the Sous Chef/Junior Sous Chef as needed.