Reporting to the Chef de Cuisine, the CHEF DE PARTIE is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment.

SKILLS AND QUALIFICATIONS:

• Minimum 1-2 years related experience as a line cook
• Food Handling and Health & Safety training, an asset
• Skilled in various cooking methods; grilling, frying, sautéing
• Proficient in other culinary skills such as chopping, preparing mise en place, etc.
• Strong knife skills and workable knowledge of kitchen equipment
• Solid understanding of standard measurements and portions
• Energetic with a passion for food and a positive outlook
• Able to follow oral and written instructions
• Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly)
• Excellent team player; camaraderie with all team members, BOH and FOH
• Must have physical stamina to lift moderate amounts of weight
• Ability to stand for long periods of time
• Ability to work weekends, holidays, mornings and nights

• Responsible for preparing food for service in a premium restaurant
• Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment
• Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing
• Ascertain the quality and freshens of products
• Monitor stock and log shortages as required
• Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements