Chef de Partie

Job summary

The Chef de Partie manages daily station operations, including food ordering, production quantities, and quality control to ensure consistency with hotel standards. They also provide leadership and guidance to kitchen associates while maintaining a safe and sanitary work environment.

Job details

POSITION SUMMARY Reporting to the Executive Sous Chef, the Chef de Partie is responsible for preparing and servicing all food items according to the production standards established by the Executive Chef and Pan Pacific Hotel. Additionally, this is a hands-on supervisory role responsible for leading the Commis, Cook’s Helpers & Apprentices and providing guidance in accordance with Pan Pacific culinary standards, recipes, and menus. KEY RESPONSIBILITIES THE KEY RESPONSIBILITIES OF THE CHEF DE PARTIE INCLUDE BUT ARE NOT LIMITED TO: §Manage the daily operation in the assigned station, including all food ordering and calculating production quantities. §Assume the role and responsibilities of the Sous Chef as required in their absence. §Prepare and service all food items according to Pan Pacific Hotel recipes and standards; Ensure consistency in taste and presentation of all food items. §Monitor and manage the quality and quantity control of food production and wastage for optimizing food cost. §Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices and storage procedures. §Order stores. §Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. §Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. §Acts as liaison between the Executive Chef, Executive Sous Chef and/or Sous Chef and the kitchen associates; Participate in training of kitchen associates. §Has the ability and flexibility to work in all areas of the kitchen such as Restaurant Hot & Cold line, Garde Manger and Banquet kitchen and to be scheduled to work opening and closing shifts as well as holidays and weekends. §Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef §Performs other related duties as required Page Break COMPETENCY PROFILE ATTRIBUTES Attention to detail - Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Hotel standards. Flexibility - Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work. Professionalism - Regulates own behaviour, understanding the hotel culture and acts appropriately in the execution of duties; Contributes an energetic and positive attitude to the hotel atmosphere. Decisiveness - Proven consistency in making sound decisions sometimes in pressurized or time-sensitive environments and service. Initiative - Demonstrates the tendency to contribute ideas and initiate new ways of working, shows enthusiasm for project work and special assignments. SKILLS Leadership - Leads by example in behaving in an honest and trustworthy manner; treats others fairly; builds strong and trusting relationships with others; practices open communication. Team Building - Promotes team achievement, contributes to the development and success of department objectives; supports and encourages team members; is respectful, actively listens to and seeks out opinions and ideas from the team. Interactive Communication - Adapts content, style, tone and medium of communication to suit the target audience’s language and level of understanding; takes others’ perspectives into account when communicating or presenting information; facilitates open communication and information exchange. Conflict Management - Defuses difficult situations by being assertive; facilitates discussions between parties to explore differences and help find common ground; uses tactful approach to work with others to identify solutions to emerging conflicts and or issues. PHYSICAL DEMANDS §MUST BE ABLE TO WALK AND STAND FOR LONG PERIODS OF TIME. §STOOPING, KNEELING, CROUCHING, BENDING AND TURNING OCCUR FREQUENTLY IN THIS POSITION BUT NOT FOR LONG PERIODS OF TIME IN ANY ONE POSITION. §THIS POSITION REQUIRES MEDIUM TO HEAVY EXERTION OF FORCE ON A REGULAR BASIS THROUGHOUT THE SHIFT. §DUE TO FINE WORK OF FOOD PRESENTATION, THE INCUMBENT WILL REQUIRE STRONG MANUAL DEXTERITY AND HAND/EYE COORDINATION. §AS VERBAL COMMUNICATION AND OBSERVATION BETWEEN ASSOCIATES OCCURS FREQUENTLY, THE ABILITY TO HEAR AND SEE IS ESSENTIAL TO THE INCUMBENT AND THEIR WORK COLLEAGUE’S SAFETY. §THIS POSITION REQUIRES PUSHING AND PULLING OF HEAVY CARTS AND OTHER EQUIPMENT TO MOVE BOTH WITHIN THE KITCHEN AND INTERDEPARTMENTALLY AS OPERATIONS REQUIRED. §MUST BE ABLE TO WORK FOR LONG PERIODS OF TIME WHERE A HIGH LEVEL OF CONCENTRATION IS REQUIRED. §THIS POSITION WILL BE IN AN ENVIRONMENT WHERE TEMPERATURE CHANGES OCCUR THROUGHOUT THE SHIFT, INCLUDING COLD TEMPERATURES (GARDE MANGER SECTION TEMPERATURE SET AT 18°C, WALK-IN FRIDGES AND FREEZERS ETC.) AND MOVING INTO WARMER AREAS (HOT SECTION, WARMERS, GRILLS, OVENS ETC.). HUMIDITY IS ALSO A CONSTANT FACTOR IN THE WORK AREA FOR THIS POSITION. DECISION MAKING AUTHORITY This position has the full authority to make decisions as it relates to: §Managing the scheduled labour to meet operational requirements, including the reduction of shifts/hours. §Food Ordering, inspection and return of sub-standard produce. SELECTION CRITERIA QUALIFICATIONS AND TECHNICAL EXPERIENCE §Red Seal or equivalent certification; Food Safe 1 and WHMIS certificates are essential. §Minimum of two years’ experience in a culinary supervisory position in an equivalent size and style of operation §Undergraduate degree from an accredited culinary school an asset or equivalent level of experience. §Knowledge of current market trends, menu design and styles that are in line with industry standards. §Excellent oral & written communication and interpersonal skills §Computer Skills – Proficient in Excel, Word and Outlook §Able to maintain a sustained level of concentration in a high-pressure environment, ensuring quality in all food production and service is consistent with the Hotel standards. TOOLS AND EQUIPMENT § Incumbent must provide their own set of culinary knives. Replacement of damaged or lost equipment will be provided by the hotel in accordance with Company Policy. § Incumbent must provide and wear non-slip rubber sole, enclosed shoes in accordance with Company Policy. § Position requires access to a Computer with Microsoft Office Suite, Email and Internet. § This position will require the use of a two-way radio, to be issued by Service One. § All other kitchen-related equipment and tools to be provided by the Company.

What you’ll do

The Chef de Partie manages daily station operations, including food ordering, production quantities, and quality control to ensure consistency with hotel standards. They also provide leadership and guidance to kitchen associates while maintaining a safe and sanitary work environment.

Requirements

Candidates must hold a Red Seal or equivalent certification along with Food Safe 1 and WHMIS certificates. A minimum of two years of culinary supervisory experience in a similar operation is required.

Listed skills

• Inventory management · Preferred
• Leadership · Preferred
• Team building · Preferred
• Food safety · Preferred
• Sanitation · Preferred
• Quality Control · Preferred
• Manual dexterity · Preferred
• Communication · Preferred
• Time management · Preferred
• Problem solving · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary supervision
• Food production management
• Menu design
• Inventory management
• Leadership
• Team building
• Conflict management
• Food safety
• Sanitation
• Quality control
• Manual dexterity
• Communication
• Time management
• Problem solving
• Staff training
• Two-Way Radios
• Menu Planning
• Food Plating And Presentation
• Tactfulness
• Energetic
• Decisiveness
• Industry Standards
• Professionalism
• Manual Dexterity
• Positivity
• Microsoft Excel
• Assertiveness
• Decision Making
• Conflict Management
• Food Safety And Sanitation
• Interactive Communications
• Interpersonal Communications
• Market Trend
• Microsoft Outlook
• Microsoft Office
• Operations
• Restaurant Operation
• Stock Rotation
• Target Audience
• Team Building
• Verbal Communication Skills
• Writing
• Grills
• Coordinating
• Trustworthiness
• Enthusiasm
• Detail Oriented
• Honesty

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks

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