Full-Time Chef de partie
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
.
Work Setting
Hotel; Restaurant
.
Cuisine Specialties
Canadian; International
.
Food Preparation Specializations
Stocks, soups and sauces; Meat, poultry and game; Eggs and dairy; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Plan menus; Ensure quality of food and portion control; Create new recipes; Supervise cooks and kitchen staff
.
Own Tools/Equipment
Tools
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Attention to detail; Standing for extended periods
.
Transportation/Travel Information
Own transportation; Public transportation is not available
.
Essential Skills
Reading text; Document use; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Computer use; Continuous learning
.
Other Information
Must have at least 3-5 yrs experience at similar level and be proficient with fruit + vegetable carvings to decorate buffet lines. Interprovincial red seal certificate required.