Chef De Partie Job in Atlanta [America]

By | March 15, 2022

Chef De Partie Job in Atlanta [America]

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Chef De Partie Job in Atlanta [America]
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               Job Details
Employment Type

Permanent employment

Full time

SalaryTo be discussed
Working TimingsDay, Evening, Weekend, Morning
CompanyFour Seasons
Number of Vacancies4 Vacancies
LocationAtlanta, USA
Experience02 Year
EducationHigh school education
LanguageEnglish

 

Job Details
Weight HandlingUp to 23 kg (50 lbs)
Additional SkillsAddress customers’ complaints or concerns; sanitation and safety procedures;
Work SettingHotel
Work ConditionFast-paced environment; Work under pressure; Repetitive tasks; Physically demanding; Attention to detail; Hand-eye co-ordination;
Personal SuitabilityAccurate; Team player; Excellent oral communication; Judgement; Values and ethics; Reliability

Skill Requirement:-

  • Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards;
  • complete mis en place and set-up station for breakfast, lunch, and/or dinner service. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
  • Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
  • Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures;
  • check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages;
  • return all food items not used to designated storage areas, being sure to cover/date all perishables;
  • assist in setting up plans and actions to correct any food cost problems;
  • control food waste, loss and usage per policies.
  • Assist in driving menu development and changes staying consistent with the kitchen concept.
  • Manage kitchen cleanliness, requisitions, prep priorites and par levels of product.
  • Actively watch ticket times, flavor and presentation of all dishes leaving the kitchen.
  • Assume expediting and order in the absence of a chef.
  • Ensure the team is on track to meet any deadlines with private events, preparations, and time management.
  • Communicate in a professional manner to other departments about specials, any 86’d items, or any needs pertaining to taking care of the guests.
  • Ensure all cooks are using proper cooking techniques, seasoning methods and using proper tools for the job.
  • Organizing line-ups to distribute important information to the team. Ensure the coolers are being maintained throughout the shift and that the temperature logs are being filled out each shift.

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