Chef de partie

Job Description

* Checking that after service,oven tops,work areas and reach-in boxes are cleaned and sanitized.
* Any other requests made by the executive chef and other management,including stooping,bending and lifting weights up to 30 pounds will normally are required.
* Will sign acceptance of tools,uniforms,knives,etc. and will pay back to the company any news for loss or damage of said equipment.
* Participates and follows up on the daily taste panels.
* Checking that production charts are closely followed and adhered to.
* Checking that the appropriate cleaning charts on a daily basis are filled out properly.
* Be aware of accident prevention and help enforce safe work conditions - zero accidents is our goal.
* Follow all kitchen regulations as outlined and directed.
* Checks staff feeding for quality,quantity and adherence to menu cycle.
* Controlling that the time cards are punched for meal periods and breaks.
* Attends monthly kitchen meeting.
* Make sure production charts are closely followed and adhered to.
* Provide outlet with minimum of inventory stock and maintain wastage levels at a minimum.
* Communicate with the steward supervisor for cleaning schedules.
* Assure that high cost items are used properly.
* Check with the Banquet Chef the coordination of production in a daily BEO Meeting.