Demi Chef de Partie; Asian Cuisine - Canadian Casino

Under the direction of the Executive Sous Chef, our Demi Chef is responsible for the execution of menu item production, maintaining all company standards, through adherence to all safety, hygiene policies and procedures. Motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

• Preparing and cooking a variety of cuisine for various outlets, using skill, creativity, and cost effective methods
• Preparing, baking, cooking and presenting menu items in a timely fashion; following standardized recipes
• Preparing mis en place (“setting in place” of foods, garnishes, sauces, dishes, cutlery etc)
• Assisting the CDP’s with product receipts, breakdown, storage and rotation
• Cleaning culinary equipment after use and/or removing soiled equipment to the dish pit
• Assisting with month end inventories as directed
• Attending monthly culinary meetings
• Liaising and communicating effectively with all appropriate operational departments
• Developing and cultivating strong working relationships with all stakeholders (guests, ownership and team members)
• Ensuring compliance with licensing laws, health and safety and other statutory regulations
• Performing other duties as assigned or directed

• Must be available to work a flexible schedule including evenings, weekends and holidays
• Experience cooking in an Asian kitchen
• Understanding of yourself and others when communicating with team members and guests
• Level 1 Food Safe Certification or the ability to obtain your Food Safe Level 1
• Post-secondary education in Culinary arts an asset
• Extraordinary multi-tasking and communication skills
• The ability to successfully pass a criminal record and credit check through the Gaming Policy and Enforcement Branch (if required)

• Regular kitchen environment, standing and walking for long periods of time, non-traditional work hours.