Chef De Partie

Job summary

Supervise kitchen staff and specialist chefs while managing food costs, inventory, and supply requisitions. Prepare and cook complete meals and specialty foods for regular service and special events such as banquets.

Job details

Overview Languages English Education Other trades certificate or diploma or equivalent experience 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. Work site environment Hot Work setting Formal dining room Staff accommodation available Restaurant Bar Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory 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 Requisition food and kitchen supplies Train staff in preparation, cooking and handling of food Supervision 3-4 people Credentials Certificates, licences, memberships, and courses Cook Trade Certification Safe Food Handling certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Food Safety Certificate Experience and specialization Cuisine specialties French Italian cuisine Japanese cuisine Food specialties Bakery goods and desserts Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Additional information Security and safety Criminal record check 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 Bending, crouching, kneeling Own tools/equipment Tools Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Dental plan Disability benefits Health care plan Vision care benefits Financial benefits Gratuities Other Benefits Learning/training paid by employer On-site amenities On-site housing options Team building opportunities Wellness program

What you’ll do

Supervise kitchen staff and specialist chefs while managing food costs, inventory, and supply requisitions. Prepare and cook complete meals and specialty foods for regular service and special events such as banquets.

Requirements

Requires 2 to 3 years of experience and a trade certificate or diploma in cooking. Must hold certifications in Safe Food Handling and WHMIS.

Benefits

• Health Benefits • Dental Plan • Disability Benefits • Health Care Plan • Vision Care Benefits • Gratuities • Paid Learning/Training • On-site Housing Options • Team Building Opportunities • Wellness Program

Listed skills

• Food safety · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Cost Management
• Kitchen Supervision
• Meal Preparation
• Staff Training
• Inventory Management
• French Cuisine
• Italian Cuisine
• Japanese Cuisine
• Bakery And Desserts
• Cold Kitchen
• Seafood Preparation
• Meat And Poultry Handling
• Sauce Preparation
• Food Safety
• Menu Presentation
• Team Leadership

Job areas

• Food & Beverage
• Hospitality
• Trades
• Management & Leadership