Chef de Partie - South Indian

Job Description

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.