Chef de Partie - Breakfast Specialty

Responsibilities

1. Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; set-up station for breakfast, lunch, and/or dinner service.
2. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
3. Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
4. Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

1. Minimum four years culinary or related work experience.
2. Breakfast operations experience.
3. Cooking school or culinary institute education or equivalent experience.
4. Basic knowledge of food preparation techniques and food safety standards.
5. Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.
6. Good communication and teamwork skills, proficiency in English.
7. Physical stamina and the ability to stand for long periods of time and work in a fast-paced and demanding environment.
8. Flexibility in working hours, as the role may involve working evenings, weekends, and holidays.
9. A positive attitude and a willingness to learn and develop new skills.