chef de partie

• • Education: Secondary (high) school graduation certificate
  • Experience: 1 year to less than 2 years
  • or equivalent experience

Tasks

• • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • Demonstrate new cooking techniques and new equipment to cooking staff
  • 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
  • Requisition food and kitchen supplies
  • Arrange for equipment purchases and repairs
  • Estimate food requirements and food and labour costs
  • Plan menus and ensure food meets quality standards
  • Train staff in preparation, cooking and handling of food

Financial benefits

• • Gratuities

Long term benefits

• Group insurance benefits
• Other benefits
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week