Chef De Partie

Kibbi; Toronto; On-site; CAD 42,000 - 62,000; Full time

Job summary

Curryish Tavern in Toronto, ON is seeking a Chef De Partie to lead a designated kitchen station with a focus on consistent, high-quality prep and plating. You will execute recipes, assist with mise en place, manage rotation, and uphold food safety throughout service.

You will collaborate with the Head Chef and sous chefs to create new dishes, refine existing recipes, and ensure smooth service during busy periods. Training junior staff and maintaining portion control are key parts of the role.

Qualifications

• Strong skills in hot and cold line cooking, sauce preparation, and station management.
• Experience with Indian cuisine or spice-forward cooking.
• Knowledge of food safety, hygiene, and kitchen sanitation standards.
• Ability to follow recipes and plating standards while maintaining consistency.
• Effective communication and teamwork during service.
• Experience mentoring junior kitchen staff.
• Experience as Chef De Partie or Line Cook in high-volume or upscale casual dining.
• Flexibility to work evenings, weekends, and holidays.
• Culinary education or formal training is an asset.

Responsibilities

• Execute menu items to specification and maintain presentation standards.
• Assist with mise en place and manage food rotation.
• Maintain a clean, organized workstation aligned with safety standards.
• Collaborate with Head Chef and sous chefs to develop new dishes and refine recipes.
• Support smooth service during busy shifts and peak times.
• Train and guide junior kitchen team members and monitor portion control.

Skills

Line cooking

Sauce preparation

Station management

Food safety

Team collaboration

Mentoring juniors

Indian cuisine familiarity

Education

Culinary training (asset)

Job description

Company Description

Curryish Tavern is a modern Indian dining concept that pairs bold, traditional flavors with seasonal local Canadian ingredients to create distinctive and memorable dishes. The restaurant offers an exciting, eccentric space where each dish is inspired by a story and crafted to surprise guests with new tastes and textures. Founded by Chef Miheer Shete as a pandemic pivot, Curryish has grown into a beloved concept with a dedicated following. The team is committed to showcasing Indian cuisine in an approachable way and highlighting its versatility, while maintaining high standards of creativity and guest experience.

Role Description

The Chef De Partie will work full time, on site at Curryish Tavern in Toronto, ON, overseeing a designated section of the kitchen and ensuring consistent, high-quality preparation and presentation of dishes. Day-to-day responsibilities include executing menu items to specification, assisting with mise en place, managing food rotation, and maintaining a clean, organized workstation in alignment with food safety standards. The role collaborates closely with the Head Chef and sous chefs to develop new dishes, refine existing recipes, and support smooth service during busy shifts. The Chef De Partie will train and guide junior kitchen team members, help monitor portion control and waste, and contribute to an efficient, respectful, and safety-focused kitchen environment.

Qualifications

• Strong skills in hot and cold line cooking, sauce preparation, and station management, with the ability to work quickly and accurately under pressure.
• Experience with Indian cuisine or spice-forward cooking, and an interest in combining global techniques with local, seasonal ingredients.
• Knowledge of food safety, hygiene, and kitchen sanitation standards, including proper handling, storage, and labeling of ingredients.
• Ability to follow recipes and plating standards while maintaining consistency, portion control, and quality across all dishes.
• Effective communication and teamwork skills to coordinate with chefs, servers, and support staff during service.
• Experience training or mentoring junior kitchen staff and contributing to a positive, inclusive, and respectful work culture.
• Previous experience as a Chef De Partie, Line Cook, or similar role in a professional kitchen; experience in high-volume or upscale casual dining is an asset.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Culinary education or formal training is an asset but equivalent practical experience will be considered.