**Responsibilities:**
- Coordinate mise-en-place production and service operations within the assigned section under the direction of the Chef de Partie
- Execute all directives from the Chef de Partie with precision and adherence to established kitchen standards
- Maintain comprehensive daily mise-en-place and food storage checklists to ensure operational compliance
- Collaborate with the Chef de Partie to prepare daily batch orders, dry store requisitions, and kitchen transfers, submitting documentation to the Executive Chef or Sous Chef for approval to maintain optimal stock rotation protocols
- Foster professional relationships and maintain high standards of team collaboration and motivation
- Prepare and plate all items in strict accordance with Chef de Partie specifications, including portion size, quantity, and quality standards as defined in the recipe index
- Attend mandatory daily kitchen briefings and additional meetings as directed by the Executive Chef or Sous Chef
- Monitor the main information board for critical updates regarding banquets and organizational changes
- Report equipment and machinery malfunctions to the Chef de Cuisine and ensure follow-up on all corrective actions
- Provide comprehensive shift handover documentation and verbal communication to incoming staff regarding ongoing functions and priorities
- Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
- Execute additional duties and special projects as assigned by senior kitchen leadership
