Chef De Partie

    Chef De Partie

    Job Summary

    Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:

    • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
    • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
    • Actively share ideas, opinions and suggestions in daily shift briefings
    • Ensure all kitchen Colleagues are aware of standards and expectations
    • Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
    • Continually strive to improve food preparation and presentations
    • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
    • Have full knowledge of all menu items, daily features and promotions
    • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
    • Follow kitchen policies, procedures and service standards
    • Follow all safety and sanitation policies when handling food and beverage
    • Other duties as assigned



    • Previous experience in the Culinary field required
    • Journeyman’s papers or international equivalent required
    • Diploma Certification in a Culinary discipline an asset
    • Computer literate in Microsoft Window applications an asset
    • Strong interpersonal and problem solving abilities
    • Highly responsible & reliable
    • Ability to work well under pressure in a fast paced environment
    • Ability to work cohesively as part of a team
    • Ability to focus attention on guest needs, remaining calm and courteous at all times

    Physical Aspects of Position (include but are not limited to)

    • Constant standing and walking throughout shift
    • Frequent lifting and carrying up to 30 lbs
    • Occasional kneeling, pushing, pulling, lifting
    • Occasional ascending or descending ladders, stairs and ramps

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