Chef de Partie (Gardemanger)

Position Overview The Chef de Partie deliver consistent food quality, managing food cost controls through good management of orders and supplies to Capella, and supervising the preparation and production of all cold food items to ensure that they are in compliance with the prescribed recipes and specifications. The Role A. Prepare Food 1. Preparation and production of all items for the a la carte menu and ensure that they are in compliance with the prescribed recipes and specifications 2. Deterioration of food products and ensure that they are in compliance with the prescribed recipes and specifications 3. Preparation and production of all items for the buffet menu and ensure that they are in compliance with the prescribed recipes and specifications. B. Supervise Food Preparation 1. Supervise the preparation and production of all cold food items to ensure that they are in compliance with the prescribed recipes and specifications 2. Ensure that all cold food items are prepared and produced in accordance with the prescribed recipes and specifications. C. Manage Food Cost Controls 1. Manage food cost controls through good management of orders and supplies to Capella 2. Ensure that all food items are prepared and produced in accordance with the prescribed recipes and specifications. D. Maintain Cleanliness and Organization 1. Maintain cleanliness and organization of the kitchen and all equipment 2. Ensure that all equipment is in good working order and properly maintained. E. Team Management 1. Supervise and manage the team to ensure that they are working efficiently and effectively 2. Ensure that all team members are trained and equipped to perform their duties. F. Communication 1. Communicate effectively with the team and other departments to ensure that all food items are prepared and produced in accordance with the prescribed recipes and specifications 2. Ensure that all communication is clear and concise. G. Quality Control 1. Conduct quality control checks to ensure that all food items are prepared and produced in accordance with the prescribed recipes and specifications 2. Ensure that all quality control checks are conducted in accordance with the prescribed recipes and specifications. H. Continuous Improvement 1. Identify areas for continuous improvement and implement changes to ensure that all food items are prepared and produced in accordance with the prescribed recipes and specifications 2. Ensure that all changes are implemented in accordance with the prescribed recipes and specifications.