Chef De Partie

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Job Duties:

Supervise activities of cooks and other kitchen workers

Demonstrate cooking techniques and use of equipment to cooking staff

Prepare and cook complete meals in the restaurant and banquets, being proficient in all stations in the kitchen.

Instruct cooks in preparation, cooking, garnishing and presentation of food

Delegate tasks to line cooks and other kitchen workers.

Provide regular feedback to the chef and sous chef on new recipes.

Assist in creating daily features

Assume daily responsibilities according to schedule and business needs

Requisition ing of food, beverage and dry goods from the storeroom

Check daily food requirements and prepare them accordingly

Ensure that all kitchen equipment and working areas are kept clean, functioning, sanitized and that any maintenance is reported

Ensure strict control of waste, portioning, and help to control food quality and cost using standard recipe methods, syllabus, pictures and maintain low inventory

Attend appropriate meetings

When required; sweep, mop, wash down tables and do general cleaning to ensure a clean and sanitary work place

Manage staffing levels of employees on shift ensuring enough employees are available to meet the business level demands while minimizing expenses such as overtime.

Responsible for ensuring all employees on shift work in a safe manner, free of safety hazards

Job Requirements:

A minimum of 2 years as a Chef de Partie or higher or 3-5 years line cooking and fair knowledge of fine dining

Trade Certificate or Diploma or Red Seal in Cooking is required

Creativity

Organization

Self-motivated

Positive Attitude

Proven ability to work well under pressure as a supportive teammate

Able to remain on your feet for long periods of time.

Moderate lifting is required with in the kitchen.

Benefits Package:
Subsidized housing is available, 25% off meals and extended medical and dental is available for full time employees.

Please apply via this Job link: