Chef de partie

Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years or equivalent experience Work setting Catering firm Ranks of chefs Chef de partie Tasks 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 Prepare dishes for customers with food allergies or intolerances Prepare and cook complete meals or individual dishes and foods Food specialties Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Work conditions and physical capabilities Fast-paced environment Work under pressure Standing for extended periods Personal suitability Leadership Employment terms options Shift Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week

Supervise kitchen staff and instruct cooks in the preparation, cooking, and presentation of meals. Prepare specialty foods for events, banquets, and guests with specific dietary requirements.

Requires a high school diploma and 3 to 5 years of equivalent experience. Must possess leadership skills and the ability to work in a fast-paced, high-pressure environment.

• LeadershipPreferred
• Food preparationPreferred
• CookingPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Cooking
• Garnishing
• Food Presentation
• Kitchen Supervision
• Menu Planning
• Inventory Management
• Allergy Management
• Banqueting
• Leadership

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing
• Retail

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 28, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level