chef de partie

Education:

College/CEGEP.

Tasks:

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• 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.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Prepare and cook complete meals or individual dishes and foods.

Certificates, licences, memberships, and courses :

Food Safety Certificate.

Area of work experience:

Manager. Food services.

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.
• Standing for extended periods.
• Repetitive tasks.

Personal suitability:

• Leadership.
• Dependability.
• Efficient interpersonal skills.
• Flexibility.
• Organized.
• Reliability.
• Team player.
• Client focus.
• Time management.

Screening questions:

Do you have experience working in this field?.

Employment terms options:

Early morning. Evening. Shift.

Experience:

2 years to less than 3 years.

Employment terms options:

Morning. Night. Day.

Health benefits:

• Dental plan.
• Health care plan.