Banquet | Chef de Partie

Responsibilities

• 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.
• 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.
• 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.

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of all kitchen equipment operations.
Ability to establish and maintain an effective working relationship with management, staff, and guests.
High school education or equivalent.
Culinary or apprenticeship program preferred.