KEY OBJECTIVE(S):

The Chef de Partie is responsible for assisting the Banquet Chef and Chef de Cuisine, in supervising the daily operations of the kitchens located in Fantasyland Hotel.

DESIRED QUALIFICATIONS:

• A minimum of three (3) to five (5) years food service management experience in restaurants, banquets, large production, or fine dining in a Chef de Partie or equivalent level position.
• Canadian Red Seal Certification and Journeyman Ticket.
• Excellent knowledge of all aspects of food preparation and has an up to date Food Safe certificate or willing to obtain.
• Passion for food, highly creative, and possess a high level of refinement and technique.
• Outstanding interpersonal skills, a professional demeanor and a high level of confidence in the workplace with previous experience leading a team.
• Must possess a passion for service, demonstrating outstanding guest service skills and proven service leadership skills with the ability to inspire colleagues to deliver outstanding service.
• Working knowledge with regards to staffing, set-up functions, and waste control.
• Strong multi-tasking and organizational skills with the ability to work in an ever evolving fast paced environment complemented by the personal capacity to think quickly and respond effectively under pressure.

• Assisting the Banquet Chef/Chef de cuisine with overseeing the operations and staff of the kitchens in our banquets department to ensure proper processes and protocols are being adhered to at all times.
• Ensure that all hotel standards with respect to food service, food safety are met or exceeded by staff.
• Ensure that only the highest quality of products through the supervision, delegation, and participation in the preparation of food.
• Provide exceptional customer service by dealing with any guest’s comments or concerns in a prompt and professional manner.
• Maintain open line of communication with the Banquet Chef, Executive Sous Chef, Executive Chef, and all associates.
• Provide training and supervision of all kitchen employees and to ensure the organization of the kitchen and its operations to maximize productivity.
• Other responsibilities as required.