/ Avocet Hospitality - Hospitality - Human Resources

The Chef de Partie is responsible for ensuring the preparation, cooking, and presentation of food items meet the highest quality standards while maintaining a clean and safe kitchen environment. This position involves supervising assigned shifts, ensuring food safety, and maintaining kitchen organization. The role requires strong culinary skills, attention to detail, and the ability to lead a team of line cooks effectively.

Main Duties and ResponsibilitiesSet up and stock food items and necessary supplies for kitchen operations.Prepare food by cutting, chopping, mixing, and creating sauces according to recipes.Cook food items using various methods such as grilling, frying, and sautéing, adhering to specified recipes and standards.Maintain exceptional knife skills for safe and efficient preparation of hot and cold foods.Oversee assigned shifts, ensuring food quality, food safety, and kitchen cleanliness are consistently maintained.Monitor and complete daily prep lists and tasks as assigned by the Chef.Supervise line cooks, ensuring compliance with portion control and recipe accuracy.Ensure deliveries are checked in accurately and stored in designated locations.Rotate products using the FIFO (First In, First Out) system and report any missing or damaged items to the Chef immediately.Properly label and date all products to ensure safekeeping and sanitation standards.Break down workstations and complete closing duties, including returning food items to storage areas, cleaning prep areas, and organizing equipment.Ensure all storage areas, including reach-ins and walk-ins, are clean and well-organized.Follow proper procedures for cooling hot items quickly and restocking depleted items during shifts.Maintain constant awareness of safety issues, such as broken equipment, leaks, or other hazards, and report incidents to the on-duty manager.Handle company property, supplies, and equipment responsibly to minimize loss or damage.Foster a positive and collaborative environment with team members and maintain a professional attitude.Remain alert, courteous, and helpful to both guests and colleagues at all times.Directly supervise the team of line cooks, ensuring they adhere to established standards and procedures.