PURPOSE

The Chef de Partie is serving in a supervisorial role under the primary direction of the Executive Chef and/or Sous Chefs when Executive Chef/Sous Chef is absent they are in command of the line service staff. The Chef De Partie ensures the successful daily operations of the culinary team. Overseeing the service aspect of food production, they ensure proper preparation techniques and quantities for functions and daily service.

Qualifications

• 3 Years Experience within the Culinary field
• Complete understanding of meat and fish butchery
• Formal culinary education (Diploma/Certificate) strongly encouraged
• Red seal qualification or international equivalent
• Knowledgeable and able to demonstrate a good understanding of inventory control and ordering
• Ability to troubleshoot potential issues that may arise in the kitchen
• Must supply own knives and have excellent knife handling skills
• Team leader and possess the ability to guide and encourage less senior team members
• Able to work in any stations within the kitchen and demonstrate excellent use of all equipment in the kitchen
• Must use proper preparation techniques and ensure the team prepares adequate quantities for successful execution of daily service in their assigned section.
• Must be creative and passionate about the culinary arts with the ability to learn and adapt new techniques and styles as instructed
• Must be available for shift work
• Ability to work well under pressure in a fast-paced environment
• Excellent communication skills are required.
• Ability to lead by example and motivate team members
• Level 1 Food Safe Certification required
• Level 2 Food Safe Certification an asset
• First aid an asset

Primary Duties

• Directly supervise line kitchen staff. Assume charge of the line staff in the absence of the Executive Chef and/or Sous Chefs.
• Responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes.
• Responsible for proper preparation and timely execution of all functions.
• Daily cleaning and organization of service coolers and proper rotation and usage of stock.
• Assist Executive Chef with menu planning and related production activities.
• Assist in the development of training and the provision of professional development opportunities for all kitchen staff.
• Maintain standards of quality, cost eye appeal, and flavor of foods.
• Ensure proper staffing for maximum productivity and high standards of quality. Controls food and labor costs to achieve maximum profitability.
• Communicate with maintenance department regarding repair and upkeep of the kitchen and its equipment.
• Assist in maintaining security of kitchen including equipment, food and supply inventories.
• Consult with dinning service personnel during daily specials explanation.
• Consult with banquet personnel if Executive chef or sous chefs are absent to ensure smooth execution of events and address any changes as needed
• Expedite food orders during peak service hours.
• Coordinate buffet presentations and ensure timely preparation.
• Assist in food procurement, delivery, storage and prepare daily requisitions for food and liquor
• Report all guest complaints to the Executive Chef and assist in resolving complaints.
• Check mise en place before service and inspect items on the service line to ensure that quality standards are met, as well as presentation of food product before the plates leave the kitchen.
• Submit ideas for future goals, operational improvements, and personnel management to Executive Chef
• Follow all company policies & procedures and work in accordance to health and safety legislation.
• This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.