FT Demi Chef de Partie-TIC (Line Cook)

Execute menu item production by preparing, pre-cooking, and presenting dishes according to standardized recipes while maintaining mis en place for high-volume service. Manage inventory by receiving stock, labeling, dating, and rotating items in appropriate storage areas, and assist with month-end inventories. Clean culinary equipment after use, remove soiled gear to the dish pit, and ensure adherence to all safety, hygiene, and WHMIS policies. Anticipate operational issues, troubleshoot guest concerns before they escalate, and liaise effectively with operational departments and stakeholders. Exceed guest expectations through timely, service-oriented communication while contributing to a safe, engaged workplace culture.