Chef de Partie

Motivate staff to deliver excellence in service while instructing and supervising First Cooks on food preparation, garnishing, and presentation. Prepare and cook complete meals, banquets, and specialty items including pastries, sauces, soups, and various protein dishes, ensuring highest quality standards and safe, organized work areas. Assist with new menu implementation, standardize production methods, and estimate food and labor costs to maintain profit margins. Recruit and hire junior staff, arrange equipment purchases, and enforce strict health, hygiene, and safety standards throughout the kitchen. Manage shift administration reports, monitor portion control, and conduct equipment safety inspections.