Chef de partie

Overview

Languages:

English

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience
• Hospitality administration/management, other

5 years or more

Work must be completed at the physical location. There is no option to work remotely.

• Restaurant
• Offshore

• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Shape, lace and tie roasts, other meats, poultry and seafood

• Fish and seafood

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

• Leadership
• Excellent oral communication
• Organized
• Team player