Chef de Partie- 888 Japanese Restuarant

General Summary of Duties:
Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintain a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties (includes but is not limited to the following):

• Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
• Ensure all stations are properly set prior to service and make the necessary corrections if needed
• Provide training and experience to staff to adhere to the quality standards of the department
• Prepares a variety of meats, seafood, poultry, etc while following recipes
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
• Responsible for opening/closing kitchen properly and following checklist
• Create daily station production lists, maintains general knowledge of food production, industry trends, and restaurant programs
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
• Assume Chef de Cuisine and Sous Chef responsibilities during absence
• Perform additional duties and projects as assigned

Position Requirements:

• Fine dining experience required
• High level of integrity and dependability with a strong sense of urgency
• Managing and training Cooks
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Contribute to a positive and encouraging work environment every day
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Education:

• High School education or equivalent
• Culinary or apprenticeship program preferred