Liaise and communicate with other Chef De Partie and Section leaders on any inter departmental requirements
Be firm and critical to subordinates and promptly correct any deviations, mistakes, intolerable behavior, or appearance of colleagues
Inspect all refrigerated and non-refrigerated food storage areas to ensure appropriate stock rotation. Ensure any out-of-stock items are being immediately reported
Perform any other reasonable duties as required by the department head
Handle customer comments and complaints and take swift corrective action after consultation with Sous Chef