CHEF DE PARTIE - PASTRY

Job Description

Job Description

Job Overview:

A Chef de Partie, is responsible for food preparation. Their primary duties include preparing food before meal service begins, setting up and stocking kitchen stations and plating cooked foods.

Essential Job Functions

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations requirements.
• Meet with Head Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties:
  1. Set up work station with required mis en place, tools, equipment and supplies.
  2. Inspect the cleanliness and working condition of all tools, equipment and supplies.
  3. Check production schedule and pars.
  4. Establish priority items for the day.
  5. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  6. Transport supplies from the Storeroom and stock in designated areas.
• Start prep work and production of items needed for the day.
• Prepare all dishes following recipes and yield guides.
• Inform Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Disinfect and sanitize cutting boards and worktables.
• Breakdown work station and complete closing duties:
  1. Return all food items to the proper storage areas.
  2. Wrap, cover, label and date all items being put away.
  3. Straighten up and organize all storage areas.
  4. Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
  5. Return all unused and clean utensils/equipment to the specified locations.
  6. Ice down hot items from the steam table, so they cool quickly.
  7. Turn off all equipment not needed for the next shift.
  8. Restock items that were depleted during the shift.
  9. Review status of work and follow-up actions required with Cook 1 before leaving.
  10. Setting up the kitchen prior to a restaurant’s opening
  11. Preparing a particular kitchen station by bringing all food containers to that point in the line
  12. Cooking a specific portion of each plated meal
  13. Assisting with marinating, cutting and precooking foods
  14. Cleaning the kitchen before the restaurant closes
  15. Cleaning and sanitising their area with warm water and soap
  16. Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximizing customer enjoyment
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitizing their area with warm water and soap

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Remain in stationary position for 8 or more hours throughout work shift
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Requires manual dexterity to use and operate all necessary equipment.