**Responsibilities:**

• Coordinate mise-en-place production and service operations within the assigned section under the direction of the Chef de Partie
• Execute all directives from the Chef de Partie with precision and adherence to established kitchen standards
• Maintain comprehensive daily mise-en-place and food storage checklists to ensure operational compliance
• Collaborate with the Chef de Partie to prepare daily batch orders, dry store requisitions, and kitchen transfers, submitting documentation to the Executive Chef or Sous Chef for approval to maintain optimal stock rotation protocols
• Foster professional relationships and maintain high standards of team collaboration and motivation
• Prepare and plate all items in strict accordance with Chef de Partie specifications, including portion size, quantity, and quality standards as defined in the recipe index
• Attend mandatory daily kitchen briefings and a...