Chef de Partie (Dim Sum)

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations. 2. Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting. 3. Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods. 4. Understand job descriptions of all associates. 5. Supervise and assist in total food production effort. 6. Assist in training and development of associates. 7. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing. 8. Responsible in taste panel.