Chef de partie

Overview

Languages
English

Education

• College/CEGEP

Experience

2 years to less than 3 years

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

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• 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
• Prepare and cook complete meals or individual dishes and foods

Certificates, licences, memberships, and courses

• Food Safety Certificate

Area of work experience

• Manager
• Food services

Transportation/travel information

• Public transportation is available

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

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Client focus
• Time management

Health benefits

• Dental plan
• Health care plan