Chef De Partie

Prepare special meals or substitute items Regulate temperature of ovens broilers grills and roasters Pull food from freezer storage to thaw in the refrigerator

Ensure proper portion arrangement and food garnish Maintain food logs Monitor the quality and quantity of food that is prepared Communicate assistance needed during busy periods Inform Chef of excess food items for use in daily specials Inform Food amp Beverage service staff of menu specials and out of stock menu items

Ensure the quality of the food items Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist Prepare cold foods Assist management in hiring training scheduling evaluating counseling disciplining and motivating and coaching employees serve as a role model Follow all company and safety and security policies and procedures report