Chef de Partie

About the role

Direct stock management and rotation protocols for assigned section to ensure optimal inventory control Guarantee consistent execution of all food preparation and service operations in strict adherence to company standards, with unwavering attention to quality, consistency, and cost efficiency Enforce strict compliance with personnel standards, including punctual arrival, proper uniform requirements, and mandatory safety equipment protocols

What you'll do

• Maintain authoritative command of all menu specifications, recipes, and preparation methodologies
• Assume full operational control of kitchen functions in the absence of the Executive Chef
• Identify operational deficiencies and implement solutions within established company parameters

What you need

• Food safety
• Food production
• Performance management
• AC repair
• Financial analysis