Full-Time Chef de partie (Fine Dining Service)
Job Description
Languages
English
Education
Completion of high school; Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Red Seal Certificate
.
Experience
3 years to less than 5 years
.
Chef Category
Chef de partie; Sauce chef
.
Work Setting
Formal dining room; Hotel; Restaurant
.
Cuisine Specialties
Canadian; International; European
.
Food Preparation Specializations
Stocks, soups and sauces; Meat, poultry and game
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Plan menus; Ensure quality of food and portion control; Supervise cooks and kitchen staff
.
Own Tools/Equipment
Tools
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods
.
Work Site Environment
Noisy; Hot; Cold/refrigerated
.
Transportation/Travel Information
Public transportation is available
.
Work Location Information
Staff accommodation available; Remote location
.
Ability to Supervise
3-4 people
.
Essential Skills
Reading text; Numeracy; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Continuous learning
.
Other Information
Benefits: Staff Accommodation (subsidized rate) – Single, private rooms (includes 3 meals per day in staff dining room) $450/month