Part-Time Chef de partie
Job Description
Languages
English
Education
Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Certified chef de cuisine (CCC)
.
Experience
3 years to less than 5 years
.
Chef Category
Chef de partie; Sauce chef; Pastry chef; Cold foods chef; Meat chef; Vegetable chef; Fish chef
.
Work Setting
Restaurant
.
Cuisine Specialties
French; International
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Cold kitchen; Meat, poultry and game; Eggs and dairy; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Ensure quality of food and portion control
.
Security and Safety
Bondable
.
Own Tools/Equipment
Tools
.
Work Conditions and Physical Capabilities
Work under pressure; Tight deadlines; Attention to detail
.
Work Site Environment
Non-smoking
.
Transportation/Travel Information
Public transportation is available
.
Work Location Information
Urban area
.
Ability to Supervise
1 to 2 people
.
Essential Skills
Reading text; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Finding information; Continuous learning
.