Chef de Partie - South Indian

Supervises and coordinates the activities of cooks and kitchen staff to ensure efficient kitchen operations, high-quality food preparation, and excellent guest service. Oversees food presentation, inventory, and compliance with safety and quality standards while supporting management in staff development and operational tasks.

Key Responsibilities:

• Supervise and coordinate activities of cooks and kitchen workers to maintain smooth kitchen operations.
• Determine food presentation and create decorative displays to enhance guest experience.
• Ensure proper portioning, arrangement, and garnishing of food items served.
• Monitor the quantity and quality of food prepared; notify management of any products not meeting specifications.
• Inform Food & Beverage service staff of menu specials and out-of-stock items to ensure clear communication.
• Prepare special meals or substitute items as needed.
• Assist kitchen staff with various foo...