We are seeking a skilled and passionate Chef de Partie to join our culinary team. The ideal candidate will have a strong culinary background, excellent communication skills, and the ability to work efficiently in a fast-paced kitchen environment. As a Chef de Partie, you will be responsible for overseeing overall production, ensuring the highest standards of food quality and presentation.

REQUIREMENTS:

• Proven experience as a Chef de Partie or similar role in a high-volume kitchen.
• Culinary degree or equivalent certification is preferred.
• Extremely high attention to detail
• Ability to prove consistency and value high standards in food presentation
• Strong knowledge of cooking techniques, ingredients, and flavor profiles.
• Excellent organizational and time management skills.
• Effectively gathers and organizes feedback from the Sous Chef and Executive Chef to ensure optimal growth and learning - ultimately leading to success.
• Ability to work efficiently under pressure and during peak schedule days.
• Strong leadership and communication skills to effectively manage and motivate team members.
• A passion for culinary arts and a commitment to delivering exceptional dining experiences.
• Flexibility to work evenings, weekends, and holidays as required.
  Job Types: Full-time, Part-time
  Pay: From $22.00 per hour
  Expected hours: 30 – 80 per week

Benefits:

• On-site parking

Work Location: In perso

• Prepare, cook, and present high-quality dishes in accordance with La Belle Graze’s standards and specifications.
• Supervise and train junior kitchen staff and prep cooks, to ensuring they adhere to proper cooking techniques and hygiene standards of our company.
• Assist with daily operations, including inventory control, food preparation, and maintaining cleanliness.
• Collaborate with the Sous Chef and Executive Chef to develop new recipes, menus, and culinary concepts that align with our vision and standards.
• Monitor efficient use of ingredients and minimizing waste.
• Ensure compliance with food safety and sanitation regulations, maintaining a safe working environment.
• Assist in the creation and implementation of seasonal menus and special events.
• Participate in regular kitchen meetings to discuss menu changes, food quality, and staff performance.
• Provide event support for in personal catering events.
• Address any issues or concerns that may arise during service, maintaining a calm and professional demeanor.