Position: Chef de Partie

Department: Kitchen Department

Reports To: Executive Chef

Responsibilities:

• Assist Chefs with the daily operation of department, including supervision of food production and staff. 
• Assist in menu planning, recipe updating, and creation of daily specials. 
• Monitor the quality of food received in the kitchen and ensure proper standards of food preparation, rotation and storage. 
• Monitor ki tchen stock levels and communicate needs to Chef. 
• Assist the chefs with execution of daily production from Banquet Event Orders.
• Execute and plate parties or functions.
• Assist in establishing recipe specifications, plate presentations, and creating visual food displays for Banquet and Outlet functions. 
• Assist in the training and orientation of all cooks (1st through kitchen attendant).
• Develop daily production sheets and ensure work is delegated and accomplished.
• Prepare food by following written recipes and verbal instructions from the chef
• Prepare dishes by following the methods of preparation and observe quality of product by viewing color, taste, texture, portion size and appearance. 
• Conduct informal pre-shift meetings with staff.
• Adhere to all standards set fourth by the chef and management team.
• Maintain a clean and safe environment by implementing all sanitation codes and appropriate food handing procedures proper s torage procedures.
• Contribute to team effort by accomplishing related results as needed and displaying respect and courtesy to all employees and positive demeanor at all times.

Qualifications:

• 3 to 5 years culinary experience in similar position. Hotel experience or high end culinary experiences required. 
• High school Diploma. A two-year culinary degree preferred.
• Red Seal required
• Excellent knowledge of all cooking methods. (Poaching, frying, sautéing, grilling, broiling, roasting, baking) 
• Knowledge of food products, standard recipes and proper preparation.
• The ability to work quickly and execute line orders within allotted timeframe. 
• Ability to create and standardize recipes.
• Ability to foster a team spirit within the kitchens and build a positive working environment.
• Must be reliable and flexible to work varied shifts, including evenings and weekends.
• Must be capable of handling a physically demanding worklo ad, including lifting and standing for long periods of time.

Email Address: thennigar@deltahotels.com

Fax: 902-420-6534