we are looking for talented, driven professionals with a passion for customers to join our fast-paced team as a Demi Chef de Partie.
Maintains the highest standards of food quality and presentation in workstation as directed by the Sous Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
Summary of Responsibilities:
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:
Review the daily production sheets with the Chef De Partie & Sous Chef.
Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
Actively participates in training of culinary skills to junior staff and apprentices.
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops.
Ensures that station opening and closing procedures are carried out to standard.
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Operate all kitchen equipment and conduct themselves with safety in mind at all times.
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion.
Prepares lists of food products required for station for Sous Chef order and approval.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Adhere to all environmental policies and programs as required.
Other reasonable duties as assigned.
Experience in a luxury hotel with comparable service and standards an asset
Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
Valid Food Handler Certificate required
Must have experience and be proficient in both a la carte and production cooking
Excellent interpersonal and communication skills
Physical Aspects of Position (include but are not limited to):
Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps