chef de partie
Education:
Bachelor's degree. or equivalent experience.
Tasks:
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Create new recipes.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Supervise cooks and other kitchen staff.
- Prepare and cook food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
- Supervise kitchen staff and helpers.
- Plan menus and estimate food requirements for their realization.
Cuisine specialties:
- South Indian.
- Canadian.
- East Indian.
- Italian cuisine.
- Japanese cuisine.
- Thai.
- European.
- International.
- Korean.
- Mediterranean cuisine.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Physically demanding.
- Attention to detail.
- Standing for extended periods.
Personal suitability:
- Leadership.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Initiative.
- Organized.
- Reliability.
- Team player.
Government programs:
Recognized employer.
Employment terms options:
Evening. Shift.
Experience:
3 years to less than 5 years.
Employment terms options:
Morning. Day.