Chef De Partie

Food Preparation: Preparing and cooking menu items efficiently to Spiegel's standards.

- Station Management: Working on assigned kitchen station(s), maintaining organization and cleanliness.

- Quality Control: Ensuring dishes meet quality, presentation, and taste standards.

- Team Collaboration: Coordinating with other kitchen staff for smooth food production flow.

- Hygiene & Safety: Adhering to food safety, hygiene, and kitchen safety protocols.

- Menu Execution: Assisting in preparing dishes as per menu specifications and chef instructions.

- Inventory Support: Helping manage inventory and supplies for the kitchen as directed.

- Equipment Handling: Proper use and care of kitchen equipment.

- Adaptability: Being flexible to accommodate menu changes, specials, and volume fluctuations.

 Monitor product freshness and rotate out old product based on a schedule created by the cafe

Expectations- 

  Demonstrate professionalism, teamwork, and dedication in kitchen operations.

- Maintain punctuality and adhere to Spiegel's policies.

- Focus on quality, hygiene, and efficient food production.