The Chef de Partie/Demi Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.
ACCOUNTABILITIES: Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef's absence to ensure that the culinary team has proper direction. Ensure food preparation & plating meets the specifications of guests in a timely manner. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness....