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 staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Cuisine specialties

• French
• Japanese cuisine

Food specialties

• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Own tools/equipment

• Tools
• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team 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 employer
• Parking available