Chef de Partie.

Job Overview

Job Description

Terms of employment: Permanent, Full Time, day, evening, night, overtime
Work conditions: heavy lifting (up to 30 lbs), standing for extended periods, physically demanding, fast-paced environment
Languages: English
Supervise cooks and other kitchen staff
Instruct cooks in preparation, cooking, garnishing, and presentation of dishes
Prepare innovative, modern dishes according to restaurant recipes, including preparation of fish (e.g., cod, halibut, tuna, crab, shrimp, octopus, oyster, and scallops) and meats such as beef, duck, lamb, pork, and chicken
Prepare and present dishes according to head chef’s requirements
Prepare dishes for customers with food allergies or intolerances
Plan seasonal menus and daily specials
Ensure consistent food quality and portion control
Work with minimal supervision
Maintain inventory and records of food, supplies and equipment
Inspect kitchens and food service areas.
The ideal candidate for this position will have 3+ years of experience working as a station chef for Garde Manger, Grill or Fish in a fast-paced, fine dining environment.
2-3 years cooking experience in a fast-paced restaurant
Culinary diploma/degree is an asset
Basic understanding of professional cooking and knife handling skills
Ability to take direction and work calmly and effectively under pressure.
If you are interested by a position in Hospitality area, please, send us a resume thru email.