chef de partie
- Education : Secondary (high) school graduation certificate
- Experience : 2 years to less than 3 years
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- 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
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading / instructing individuals
- Work Term : Permanent
- Work Language : English
- Hours : 35 to 40 hours per week
Food & Beverage - Chef de Partie, Commissary (Back of House)
As the Chef de Partie, Commissary, you will prepare and serve food offerings with the highest level of culinary expertise, while ensuring seamless kitchen operations and an Everyday Luxury experience for all guests. As the Chef de Partie, Commissary, you will:. The Chef de Partie, Commissary, has:. ...
chef de partie
Education: Secondary (high) school graduation certificate.Experience: 1 year to less than 2 years.Address customers' complaints or concerns.Train staff in job duties, sanitation and safety procedures.Prepare budget and cost estimates.Maintain records of stock, repairs, sales and wastage.Ensure that ...
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Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Demonstrate new cooking techniques and new equipment to cooking staff. Heures de travail: 35 to 40 hours per week. ...