Chef de partie

• Education: Bachelor's degree
• Experience: 3 years to less than 5 years
• 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

Employment terms options

• Morning
• Day
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week