Operational Leadership: Manage day-to-day front-of-house and back-of-house activities, ensuring smooth service, proper opening and closing procedures, and adherence to standard operating procedures
Guest Service & Hospitality: Warmly welcome guests, assist with seating, and maintain an energetic, attentive presence throughout the breakfast, lunch, and dinner shifts.
As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef