chef de partie

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Cooking and related culinary arts, general
• Culinary arts / chef training
• Restaurant, culinary and catering management / manager
• Hospitality administration / management, other

Work setting

• Formal dining room
• Restaurant
• Resort

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Certificates, licences, memberships, and courses

• Food Safety Certificate

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Standing for extended periods

Screening questions

• Are you authorized to work in Canada?

Employment terms options

• Evening

Experience

• 3 years to less than 5 years

Employment terms options

• Morning
• Night
• Day
• Weekend
• Overtime available

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Financial benefits

• Registered Retirement Savings Plan (RRSP)

Long term benefits

• Tax-Free Savings Account (TFSA)

Other benefits

• Other benefits
• Wellness program