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Busy 20+ year established nationally recognized bistro requires a CHEF DE PARTIE. We are a market leader with a quality reputation and high culinary standards, a seasonal rotating international from scratch menu that features many local/organic inputs.
Successful candidate must possess not only the skill necessary to maintain our standards of culinary excellence but be motivated to learn and work hard. You will join a team of professionals who are passionate about their craft and its traditions. Your input and contributions will be valued and a respectful work environment guaranteed. Further opportunities for advancement are available.
Duties & Responsibilities will involve but are not limited to:
-Responsible for the (from scratch) food production and mise en place of menu items for a busy bistro, take out and catering company.
-Responsible for maintaining the company's high quality standards of production and thus its leadership position in the marketplace.
-Responsible for maintaining excellent employee relations and exemplary cleanliness and behavior and to ensure that food safety protocols are adhered to at all times.
-Responsible for on the job training of subordinate employees.
-Assist the Kitchen Chef with inventory management & cost control, organizing storage areas, counting and recording quantities of ingredients and supplies, notifying management of short and low stock items.
-Assist the Kitchen Chef with maintenance of all equipment necessary to their proper functioning by ensuring daily maintenance duties and cleaning duties are complete and equipment breakdown or issues are promptly reported to the management.
-Contribute to the creation of daily and seasonal specials and menu planning.
-Accomplish any other duties as assigned to you during the term of your employment in a safe professional manner and to the best of your abilities.
Cuisine Specialties
- Vegetarian
- Italian
- International
- French
- European
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Document use
- Numeracy
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
- Public transportation is available
Cook Categories
- First cook
- Cook (general)
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Cook Trade Certification
- Food Safe Certificate
- Not applicable
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Maintain inventory and records of food, supplies and equipment
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Restaurant
- Formal dining room
- Catering firm
- Bistro
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Hors d'oeuvres
- Meat
- Pasta
- Game
- Fish
- Seafood
Work Location Information
- Urban area
Security and Safety
- Bondable
- Criminal record check (abstract)
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