WE ARE LOOKING FOR A CHEF DE PARTIE TO JOIN OUR TEAM!

Do you have a strong eye for detail? The ability to thrive while multitasking? This is the perfect job for you! We also offer top-of-market wages and excellent perks.

JOB DESCRIPTION

As the Chef de Partie, you are authorized to support a team of culinary professionals in creating inspired and memorable dining experiences for our guests. You will achieve this by executing a culinary program that matches the brand experience, ensuring quality is delivered every time and making business decisions that are focused on upholding the highest standards in guest service while delivering against key financial goals and performance metrics.

EMPLOYMENT EXPERIENCE AND EDUCATIONAL REQUIREMENTS:

• Proven leadership skills with the ability to coach a team.
• 3 to 5 years of cooking experience with 1-2 years’ experience as a Chef de Partie.
• Cook’s trade certification, or equivalent credentials are required.
• Formal education in Food and Beverage or Hospitality Management is an asset.
• Valid Foodsafe certificate or advanced (Level 2) Food Safety certification is required.

• Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
• Training of Individuals on job duties, sanitation and safety procedures.
• Instruct and Supervise First Cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals In restaurant, banquets or assigned kitchen or specialty foods such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes.
• The Chef de Partie will assist with the implementation of new menus as well as the production and standardization of those menus.
• Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area.
• Check and complete daily checklists, including hazard analysis, critical control points (HACCP) forms, and temperature logs etc.
• Enforcing strict health and hygiene standards in the kitchen and following the rules of health and safety.
• Monitoring portion and waste control.
• Attend training courses and seminars as and when required.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
• Follow good preservation standards for the proper handling of all food products at the right temperature
• Flexible shifts hours will be required
• Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.
• Makes assessments as to production methods for menu items and communicates these recommendations to the Sous Chef.