Chef De Partie

Job summary

Prepare and cook meals, specialty dishes, and event food while planning menus and ensuring food quality and safety. Supervise and train kitchen staff, manage food costs and inventory records, and demonstrate cooking techniques and equipment use.

Job details

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. Responsibilities 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 Credentials Certificates, licences, memberships, and courses Food Safety Certificate Experience and specialization Area of work experience Manager Food services Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Repetitive tasks Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Client focus Time management Benefits Health benefits Dental plan Health care plan

What you’ll do

Prepare and cook meals, specialty dishes, and event food while planning menus and ensuring food quality and safety. Supervise and train kitchen staff, manage food costs and inventory records, and demonstrate cooking techniques and equipment use.

Requirements

Requires a college/CEGEP education, two to less than three years of experience, and a Food Safety Certificate. The role calls for leadership, dependability, organization, flexibility, teamwork, customer focus, and the ability to work in a fast-paced, physically demanding environment under pressure and tight deadlines.

Benefits

• Dental Plan
• Health Care Plan

Listed skills

• Time management · Preferred
• Teamwork · Preferred
• Organization · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Quality Control · Preferred
• Cooking · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Cost Management
• Inventory Management
• Menu Planning
• Food Preparation
• Cooking
• Kitchen Staff Supervision
• Staff Training
• Food Safety
• Food Allergy Accommodation
• Quality Control
• Leadership
• Time Management
• Teamwork
• Organization
• Customer Focus

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership