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RESPONSIBILITIES:

• Comply with company policy regarding waste separation and environmental compliance.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.
• Ensures all food cost targets are achieved for assigned station.
• Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.
• Directs, supervises, assists and trains all team members assigned to the partie.
• Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.
• Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.