Chef de Partie

The key responsibilities for this position are:Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail.Oversees the production of mise en place and monitors proper storage and rotation of product.Assists in training new team members and developing their core competency on all pastry techniques Develops new seasonal items as needed.Assists in organising all prepared mise en place as it pertains to various events across the propertyTracks inventory usage and relays necessary orders appropriately.Maintains and strictly abides by state sanitation/health regulations and resort requirements.Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.