Employee Cafeteria Demi Chef de Partie

JOB SUMMARY:

Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.

WHAT YOU GET TO DO:

• Read, understand and execute standardized recipes as well as development of new recipes.
• Make logical decisions relating to par levels.
• Ability to read banquet BEO and set up daily mis-en-place.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces etc… on display where required.
• Receive food checks, event orders and prepare them to specifications.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
• Present initiative and ingenuity with only general supervision.
• Maintain an optimistic personality to handle high-pressure environment.
• Assist other team members as needed.
• Assist with any reasonable requests from management.
• Maintenance of work station, assist with prep and cleaning.
• All other duties as assigned.