Chef de partie - Benjamin

The Chef de Partie supports the Chef by carrying out various tasks involved in food preparation. This role is responsible for kitchen setup and organization, preparing and cooking dishes, plating meals according to presentation standards, and maintaining cleanliness and sanitation in all work areas.

RESPONSIBILITIES:

• Prepare ingredients required for menu items;
• Set up and organize the workstation in preparation for service;
• Prepare, cook, and season dishes according to recipes and established culinary techniques;
• Plate dishes while ensuring presentation standards are consistently met;
• Maintain food storage and preparation areas;
• Conduct inventory counts at the end of each service;
• Follow food safety and sanitation standards;
• Adhere to workplace health and safety regulations;
• Perform other related kitchen duties as required.

QUALIFICATIONS:

• Diploma in Professional Cooking or other relevant culinary training;
• Minimum of two (2) years of kitchen experience;
• Experience in a hospitality environment is a significant asset;
• Strong interest in teamwork and collaboration;
• Ability to work effectively under pressure;
• Strong attention to detail;
• Excellent organizational skills;
• Strong communication skills in both French and English, spoken and written.