Banquets Chef de Partie

Prepare special meals, regulate cooking equipment temperatures, and pull items from freezer storage. Ensure proper portion, arrangement, and garnish while maintaining food logs and monitoring prepared food quality. Cook according to recipes and quality standards, prepare cold foods, and inform the Chef of excess items for daily specials. Communicate menu specials and out-of-stock items to service staff, anticipate guest needs, and assist management in hiring, training, scheduling, and coaching employees. Follow all safety policies, report accidents or unsafe conditions, and maintain a professional appearance. Stand, sit, or walk for extended periods while lifting objects up to 25 pounds.