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A chef de partie is responsible for day-to-day operation of their section. They must be able to manage and support their section to provide service successfully. They must ensure maximum guest satisfaction through quality assurance, planning and organizing resources and mise en place.

Responsibilities

• Ensure products are of the highest quality and promptly respond and address food related issues and complaints.
• Make recommendations to the sous chef on improvements concerning their section.
• Proactively minimize waste and utilize all resources in their section while ensuring all food items are prepared according to standard recipes and portion control.
• Monitor inventory levels and temperature logs to ensure sufficient quantity and quality of resource availability according to reservations and forecasts.
• Monitor all tools and equipment and ensure that it is in good working condition; reports tools and e...