Chef De Partie- Japanese

Supervise and coordinate activities of cooks and workers

Determine how food should be presented and create decorative food displays

Ensure proper portion, arrangement, and food garnish to be served

Monitor the quantity of food that is prepared

Inform Food & Beverage service staff of menu specials and out of stock menu items

Prepare special meals or substitute items

Assist cooks and kitchen staff with various tasks

Provide cooks with needed items

Monitor stock of kitchen supplies and food

Maintain kitchen logs for food safety program and food products

Ensure the quality of the food items and notify manager if a product does not meet specifications

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications

Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets

Address guests service needs

Speak with others using clear and professional language

Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees

Ensure adherence to quality expectations and standards

Stand, sit, or walk for an extended period of time

Reach overhead and below the knees, including bending, twisting, pulling, and stooping

Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance

Perform other reasonable job duties as requested by Supervisors

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree

Related Work Experience: 4 to 6 years of related work experience

Supervisory Experience: At least 2 years of supervisory experience

License or Certification: None