Chef de Partie

**Description:**

Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assistin monitoring payroll costs & overtime. Responsibilities include the supervisingof hourly cooks.

**Qualifications:**

**Main Duties:**

+ Produce a consistent, high-quality product and provide courteous, professional, efficient, and flexible service at all times, following the hotel’s performance standards.
+ Have complete knowledge of the job and the ability to supervise, correct, and demonstrate all duties and tasks at the assigned workplace according to the “task list.”...