As Demi Chef de Partie, I will assume full responsibility for the efficient operation in the following:

+ Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
+ Assume 100% responsibility for quality of products served.
+ Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
+ Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
+ Follows proper plate presentation and garnish set up for all dishes.
+ Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
+ Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.
+ Complete understanding of and adhere to...