Mark Daryl Espinol

A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.

is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production. While smaller kitchens can use the chef de partie as a station cook himself, most commercial kitchens use the chef de partie as a station manager. When hiring a demi chef, you are hiring someone to be the kitchen’s third in command; therefore, they need to be trustworthy, experienced and MANAGEMENTmaterial.

 Assists in the preparation and serving of food in a quick and pleasant manner.
 Assumes responsibility for seeing to it that during meals service periods, the supply of food offered is replenished regularly.
 Assists in the daily cleanup of the kitchen and service areas.
 Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the head cook..
 Must have good health habits (washing hands often, etc.)
 Reports immediately to principal and food service director any problem or accident occurring in the kitchen or the cafeteria premises.
 Reports to the food service director any faulty or inferior quality food which is received.
 Performs such other duties as may from time to time be assigned by the head cook or hot lunch supervisor

 Assists in the preparation and serving of food in a quick and pleasant manner.
 Assumes responsibility for seeing to it that during meals service periods, the supply of food offered is replenished regularly.
 Assists in the daily cleanup of the kitchen and service areas.
 Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the head cook..
 Must have good health habits (washing hands often, etc.)
 Reports immediately to principal and food service director any problem or accident occurring in the kitchen or the cafeteria premises.
 Reports to the food service director any faulty or inferior quality food which is received.
 Performs such other duties as may from time to time be assigned by the head cook or hot lunch supervisor

 Greet and escort customers to their tables.
 Present menus and take orders from patrons for food or beverages.
 Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
 Serve food and/or beverages
 Remove dishes and glasses from tables
 Clean tables and/or counters after patrons have finished dining.
 Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
 Describe and recommend wines to customers.
 Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
 Prepare checks/Bill
 Collect payments from customers.