Chef de partie - Jacopo

The Chef de Partie assists the Chef by carrying out various tasks involved in preparing dishes. They are responsible for setting up the kitchen, preparing dishes, plating meals, and maintaining the cleanliness of work areas.

• Prepare the ingredients required to create dishes
• Set up the workstation in preparation for the various services.
• Prepare, cook, and season dishes while following recipes and applying the appropriate techniques.
• Plate dishes while ensuring presentation standards are respected.
• Maintain food storage and preparation areas.
• Record inventory at the end of each service.
• Apply hygiene and food safety standards.
• Apply occupational health and safety standards.
• Perform all other related tasks connected to the kitchen.

• Diploma of Vocational Studies (DEP) in professional cooking or any other training deemed relevant.
• Minimum of two (2) years of kitchen experience.
• Experience in a hotel environment, a strong asset.
• Strong interest in teamwork.
• Ability to work under pressure.
• Attention to detail.
• Strong organizational skills.
• Good communication skills in French and English, both spoken and written.