Chef de Partie - Lodge

1) Production:

a. Insure that the Cooks are producing food items to the established standards, to produce a quality product.

b. Food Preparation: Prepare foods correctly for service according to the standards of the specific dish, and the specific meal periods they have been assigned to.

c. Insure that the Culinary Staff prepare accurate quantities of product through use of station checklists and forecasting to take an active role in food cost saving initiatives.

d. Food Service: Prepare all foods according to the POS system print out or BEO, while producing and executing the special request items to meet guest expectations. The established pace of service is to be maintained in order to sustain a steady flow of service.

e. Creation of breakfast, lunch and dinner specials with the knowledge of the concept of the unit’s direction as pertaining to food and style.

f. Set the example and ensure follow through with positi...