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Chef De Partie

Job Summary

Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Actively share ideas, opinions and suggestions in daily shift briefings
  • Ensure all kitchen Colleagues are aware of standards and expectations
  • Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
  • Continually strive to improve food preparation and presentations
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  • Have full knowledge of all menu items, daily features and promotions
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned

Requirements

Qualifications

  • Previous experience in the Culinary field required
  • Journeyman’s papers or international equivalent required
  • Diploma Certification in a Culinary discipline an asset
  • Computer literate in Microsoft Window applications an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times

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

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