Chef de Partie (Asian Cuisine)

Under the direct supervision of the Executive Chef, this position is responsible for the execution of menu item production, maintaining all company and brand standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members. Key Accountabilities * Leads assigned Asian‑kitchen station during prep and service, ensuring readiness, organization, and consistent quality * Prepares, pre‑cooks, cooks, and presents Asian menu items with a high level of technical skill; follows standardized recipes and established flavour profiles * Oversees station mise en place including aromatics, sauces, marinades, stocks, noodles, rice, and garnishes essential to Asian cuisine * Demonstrates advanced wok proficiency including heat control, seasoning, and rapid stir‑fry execution * Applies Asian cooking methods such as steaming, braising, roasting, deep‑frying, poaching, and high‑heat sautéing * Monitors and maintains station cleanliness, equipment functionality, and adherence to food safety and allergen‑control standards * Coordinates with Sous Chef and Executive Chef on daily production needs, menu changes, specials, and service flow * Guides and supports junior cooks by providing direction, feedback, and on‑the‑job training * Receives and manages Asian‑kitchen inventory including fresh produce, proteins, dry goods, and specialty ingredients; ensures proper labeling, dating, storage, and rotation * Participates in month‑end inventory with accurate station‑level counts * Attends culinary meetings and contributes to continuous improvement initiatives * Liaises with operational departments to ensure seamless service and product quality * Develops strong working relationships with guests, ownership, and team members * Ensures compliance with licensing laws, health and safety regulations, and all company policies * Performs other duties as assigned or directed Education and Qualifications * High School Diploma; formal culinary education an asset * Minimum 3 years of culinary experience, including experience in Chinese or broader Asian cuisine * Strong understanding of Asian flavour profiles including balance of sweet, salty, sour, bitter, heat, and umami * Knife skills with precision in julienne, fine dice, chiffonade, and protein fabrication common to Asian cuisine * Experience with Asian ingredients such as soy‑based sauces, fermented pastes, rice vinegars, dried spices, fresh herbs, noodles, and specialty produce * Food Safety Certification * Ability to successfully clear a criminal record check * Must be available to work evenings and weekend shifts Work Environment Considerations * Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours

The Chef de Partie leads an assigned Asian-kitchen station, ensuring consistent quality, proper mise en place, and adherence to standardized recipes. They also support junior staff through training and maintain strict compliance with health, safety, and hygiene standards.

Candidates must have at least 3 years of culinary experience, specifically in Chinese or broader Asian cuisine, and possess strong technical skills in wok cooking and knife work. A high school diploma and Food Safety Certification are required, along with the ability to work evenings and weekends.

• Food safetyPreferred
• Quality ControlPreferred
• Team LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Asian cuisine
• Wok proficiency
• Menu production
• Food safety
• Inventory management
• Knife skills
• Team leadership
• Recipe adherence
• Station organization
• Quality control
• Allergen control
• Staff training
• Stir-fry execution
• Flavor profiling
• Kitchen sanitation
• Food Safety Certification
• Culinary Education
• Health and Safety Regulatory Compliance
• Chiffonade
• Cleanliness
• Continuous Improvement Process
• Cooking
• Dry Goods
• Packaging And Labeling
• Food Safety And Sanitation
• Marination
• Mise En Place
• Recipes
• Roasting
• Seasoning
• Spices (Cooking)
• Stocks (Inventory)
• Braising (Cooking)
• Product Quality (QA/QC)
• Julienning
• Knife Skills

• Food & Beverage
• Hospitality
• Trades
• Chef De Cuisine
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

High school

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week