Chef de partie

Job summary

The Chef de partie is responsible for preparing and cooking food according to established recipes while maintaining high quality and safety standards. They also oversee kitchen inventory, manage sub-staff, and ensure the cleanliness and proper maintenance of the workstation.

Job details

The Chef de partie is responsible for preparing and cooking food according to established recipes while maintaining high quality and safety standards. They also oversee kitchen inventory, manage sub-staff, and ensure the cleanliness and proper maintenance of the workstation. Candidates must hold a professional culinary diploma and possess at least three years of kitchen experience, including six months in a team management role. A valid food hygiene and safety certification is required, along with the ability to work under pressure in a fast-paced environment.

What you’ll do

The Chef de partie is responsible for preparing and cooking food according to established recipes while maintaining high quality and safety standards. They also oversee kitchen inventory, manage sub-staff, and ensure the cleanliness and proper maintenance of the workstation.

Requirements

Candidates must hold a professional culinary diploma and possess at least three years of kitchen experience, including six months in a team management role. A valid food hygiene and safety certification is required, along with the ability to work under pressure in a fast-paced environment.

Benefits

• Free ski pass
• Discounts on accommodation, dining, and activities
• Discounted ski lessons and equipment rentals
• Discounted golf
• Gym membership
• Free beach and trail access
• Discounted employee meals
• Comprehensive group insurance
• RRSP contributions and bonuses
• Free public transportation

Listed skills

• Time management · Preferred
• Problem solving · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Communication · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary arts
• Menu planning
• Food preparation
• Inventory management
• Team leadership
• Food safety
• Sanitation standards
• Butchery
• Pastry
• Sauce preparation
• Cost control
• Equipment maintenance
• Time management
• Communication
• Problem solving

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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