Take orders from the Chef de Partie and carry them out in the correct manner
Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef to achieve the high stock rotation desired in their section following instructions from the Chef De Partie
Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
Organize shifting in the section associated with mis-en-place production and its service with the Chef de Partie
Responsible for completing the daily checklist regarding mise-en-place and food storage
Ensures that the designated section, equipment, and utensils are always kept clean and tidy in adherence to the standards required by the restaurant
Collaborate with the executive chef and sous chef in creating innovative and enticing menus, considering guest preferences, dietary restrictions, and seasonal ingredients
Attend daily meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
Pass all information to the next shift about functions
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