Chef de Partie - South Indian

Supervises and coordinates the activities of cooks and kitchen staff to ensure efficient kitchen operations, high-quality food preparation, and excellent guest service. Oversees food presentation, inventory, and compliance with safety and quality standards while supporting management in staff development and operational tasks.

Key Responsibilities:

• Supervise and coordinate activities of cooks and kitchen workers to maintain smooth kitchen operations.
• Determine food presentation and create decorative displays to enhance guest experience.
• Ensure proper portioning, arrangement, and garnishing of food items served.
• Monitor the quantity and quality of food prepared; notify management of any products not meeting specifications.
• Inform Food & Beverage service staff of menu specials and out-of-stock items to ensure clear communication.
• Prepare special meals or substitute items as needed.
• Assist kitchen staff with various food preparation tasks and provide cooks with necessary items and support.
• Monitor kitchen stock levels, including supplies and food items, and maintain kitchen logs related to food safety programs.
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen employees.
• Adhere to all company safety and security policies; report maintenance needs, accidents, injuries, and unsafe conditions promptly; complete required safety training and certifications.
• Maintain a clean, professional appearance and uphold confidentiality of proprietary information and protection of company assets.
• Address guest service needs promptly and professionally.
• Communicate clearly and professionally with team members and other departments.
• Develop and maintain positive working relationships; support teamwork and respond constructively to employee concerns.
• Ensure compliance with all quality standards and expectations.
• Perform physical activities including standing, sitting, walking for extended periods; bending, twisting, reaching overhead and below knees.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Perform other reasonable duties as assigned by supervisors.

Preferred Qualifications:

• Education: Technical, Trade, or Vocational School Degree preferred.
• Work Experience: 4 to 6 years of related culinary or kitchen experience.
• Supervisory Experience: Minimum 2 years of supervisory experience in a kitchen or food service environment.
• Licenses/Certifications: None required.