Chef de Partie - Cold

Description: Operational Organizes and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. Monitors food and operating costs and controls t…