Chef de partie

• Work Term: Permanent
• Work Language: French
• Hours: 35 to 40 hours per week
• Education: Other trades certificate or diploma
• Experience: 2 years to less than 3 years
• or equivalent experience

Work setting

Restaurant

Ranks of chefs

Chef de partie

Tasks

Demonstrate new cooking techniques and new equipment to cooking staffInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsRequisition food and kitchen suppliesArrange for equipment purchases and repairsPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of food

Cuisine specialties

FrenchJapanese cuisine

Food specialties

Cereals, grains and pulsesCold kitchenEggs and dairyFish and seafoodMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushrooms

Transportation/travel information

Public transportation is available

Work conditions and physical capabilities

Fast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneeling

Own tools/equipment

ToolsCellular phone

Personal suitability

LeadershipDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam player

Screening questions

Do you currently reside in proximity to the advertised location?Do you have previous experience in this field of employment?Do you have the above-indicated required certifications?

Other benefits

Learning/training paid by employerParking available

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