Chef de Partie

 MaMou is a modern French brasserie from Executive Chef Tom Branighan and Sommelier Molly Wismeier. Set on the Upper French Quarter corner of Rampart Street and St. Philip Street, the European continental cuisine draws on creole influences of Tom's childhood in Southern Louisiana as well as show his appreciation for Nouvelle Cuisine. Tom and Molly's shared passion for hospitality and simple, elegant flavors rooted in classic technique are what connected them and drove them to open MaMou. The historic location, elevated yet approachable menu, and focus on hospitality are sure to highlight the charm of the French Quarter and make MaMou a neighborhood gem.

Chef de Partie: The Chef de Partie is responsible for setting the tone of the kitchen. They must be enthusiastic, upbeat, and professional. A Chef de Partie is compelled to take ownership of their station, in a professional and respectful way; as directed by the Tournant, Sous Chef, CDC, or Executive Chef. 

• 2 weeks PTO
• 50% off dining when you are present with no more than four guests (i.e., regular menu items, wines by the glass, cocktails, etc.), not including bottles of wine or alcohol set at higher than $20 per portion
• Unlimited access to We Help Nola a mental health service (The details will be presented by the service during training)
• "Workman's Comp"

Duties

• Takes care of daily food preparation and duties assigned by the Sous Chef to meet the standard and the quality set by the Restaurant.
• Be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Practice FIFO
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Full awareness of all menu items on station, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions, and about any last-minute events.
• Guides and trains commis daily to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Cursing and inappropriate comments should be kept to a minimum.

                                                                                                                                    Initials              

Opening Duties

• Shift begins with a quick meeting to go over the days tasks and divvy up prep responsibilities.
• The CDP should be ready to join the kitchen staff at 1:45 for the daily meeting. This should include any notes for service, special prep projects, coordinating FM, comments from the night before etc.
• Shift meal should be prepared for 4pm. The restaurant will break for 10-15 minutes to eat together.
• The kitchen should begin to clean at 4:15. This includes a scrubbed station and swept and mopped floors. While this is going on, you should be checking to see if anyone is behind on their station and if so, coordinating to the kitchen to help.
• Ensure that all stations are gearing down from prep by 4:50 and stations and 2nd pass are organized and ready for service at 5pm
• Be presentable and in full uniform at the start of the shift. (Non-slip shoes, "whites and checks", Under shirt, note pad, pen, marker)
• Be dressed and sitting down with a pen and notebook at 1:45 for the pre-shift meeting.
• Immediately go through station prep and lists for any shortcomings. Issues must be reported immediately, or they become the responsibility of the CDP.
• Station must be cleaned and set for service at 5pm. We stop at 4:30 every day to sweep, wash down our stations, and mop. During this time, we are checking with everyone to see who needs help.

Service

• Maintain a professional, clean work area and encourage others to do so as well.
• Coordinate with the Chef at the Secondary pass for cooking and plating.
• Maintain the standards consistent with the recipe as directed by the SC, CDC, and EC.
• CDP should be able to have an accurate count of all items specific to the station and be able to alert the Chef at the Secondary pass of any items at no lower than 10ea. left to serve.
• Down time should be spent cleaning first and then prepping.

Closing

• Keep in mind that while breaking down, there may still be orders to come in. We should organize our breakdown in a way that it does not hinder our ability to execute service.
• Once service begins to slow down, the CDP should begin to change out all pans. This includes new parchment paper and linen likes.
• CDP should begin to take stock of what is needed for the next day and what that requires them to have on hand. i.e., if cauliflower puree needs to be made tomorrow, the CDP must make sure there is enough Cauliflower, milk, shallots, garlic, and butter for them to complete this task specifically. If there is not, it should be written on the dry erase board on the walk-in. This can be done before service also.
• The restaurant closes at 10 . In an ideal world, the CDP should be able to be off their station in thirty minutes and start breaking the larger kitchen down by 11pm. The kitchen breakdown should be consistent with daily, weekly, and monthly cleaning tasks.
• While breakdown is a time to take a deep breath after service, it is our responsibility to move quickly and efficiently to be done at or before 12 am.

Initials              

Uniform: A well-organized station starts with a well-organized uniform. MaMou is a very open kitchen, and all aspects of our appearance will be scrutinized. It is our duty to ensure the guest that all aspects of our process are clean and organized.

• 3 single breasted white work shirts will be issued. A clean white or solid professional color undershirt should be worn underneath making sure not to show excess skin. Restaurant supplied work shirt should be left in the washer at the end of the shift. It should be folded and kept in assigned locker while not in use. If the chef loses the shirt, they must replace it. Any shirts not returned upon separation, imposed or otherwise, shall be recuperated from the last paycheck at $15 a shirt.
• Pants should be clean and fit properly (No hanging below the waste or dragging on the floor). Either classic checks or a darker solid color is preferred.
• Nonslip shoes should be worn while at work. The shoes should be clean and free of dirt and debris.
• A hat will be issued to you and should be worn at all times. Hair should be up and neat. Bandanas, skull caps etc. must not be visible under the hat. If a chef loses their hat, they will need to quickly supply a new one and will wear the restaurant supplied disposable hat until that point.
• Socks must always be worn, preferably darker colored.
• All jewelry, piercings, rings (Unless a wedding band), necklaces should be removed before clocking in.
• A small note pad, pen, marker, small tweezers, cake tester, and thermometer are necessary tools for daily tasks and are considered part of a complete uniform.
• A chef must also work hard to keep their apron clean and presentable. Mistakes happen; however, they must be speedily dealt with. While we might be busy, all a guest sees is a dirty apron.

Hygiene: As industry professionals, we owe it to our coworkers and guests to create a clean, respectful, and comfortable environment.

• Nails should be short and clean, free of dirt and paint.
• In dealing with food, a chef should make sure that they are clean when coming into work. Body odor (BO and Breath) should be recognized personally and kept under control.
• Make-up, especially lipstick, should be kept to a minimum.
• Perfume or cologne should be kept to a minimum also. We cook with our noses as well as our other senses.
• Facial hair should be kept neat and respectful. If a beard grows too long, it may require a hairnet. Body hair should not be (within reason) excessively visible.

Initials              

Tool Kit: Chefs should come prepared to for the tasks at hand.

• Chef knife
• Bread knife
• Paring knife
• Small offset spatula
• Proper sized spoons
• Bread tester
• Thermo-pen
• Tweezers (I find that jb prince makes the best quality)
• A pocket-sized notebook, pen, and marker.
• Solid fish spatula

Kitchen Rules: "Success is the sum of all the small things done well" – F. Point

• Sense of Urgency
• What are you doing today that puts you where you want to be in 5 years?
• Sharp Knives
• Work in and out of containers
• Have a rubbish bin on station that is dumped into the trash can
• No pots, hot or cold, should be placed on cutting boards
• No matter what happens during the workday, we shake hands when we come in and we shake hands when we leave.
• On your back, corner, hot, sharp should all be said at the appropriate times
• Leave your station clean and organized even if you'll be gone for a second
• 'Oui, Chef' or 'Yes, Chef' are the appropriate response, not 'Heard'
• No towels over the shoulder
• Towels on your apron should be folded and neat
• Towels on your station should be folded and neat