Responsibilities

• Organizes together with the Chef de Partie shifting in the section with regard to miseenplace production and its service.
• Takes orders from his/her Chef de Partie and carry them out in the correct manner.
• Is responsible for completing the daily checklist regarding miseenplace and food storage.
• Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists relations and motivate Heartists.
• Works to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index.
• Attends daily meeting with the Chef de Partie and other meetings as requested by the Executive Chef/ Sous Chef.
• Checks the main information board regardi...