Chef de Partie - Butcher

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins, food stock ); secure keys according to procedures
• Complete opening duties:
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work for butcher area
• Ensure that all supplies Food Stock enough for the event or day to day Operation
• Prepare all items following recipes and yield guides, according to department standards.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecaster food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean up a more efficient process.
• Breakdown workstation and complete closing duties according to department standards:
• Review status of work and follow-up actions required with the Head Cook before leaving.
• Successful completion of the hotel’s training/certification process.
• Participate and contributing to the resort sustainability program through education, interaction and suggestion
• every month make control balance for food store in butcher communicate with accounting.
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.

• Has Experience in a similar position at 5-star Resort
• Has good communication and interpersonal skill
• Has excellent leadership skills
• Has the ability to multitask and meet deadlines
• Has related license, certificates and (or) diploma to support candidate's qualification

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