Chef De Partie

Cleese Catering; Toronto; On-site; CAD 54,000 - 66,000; Full time

Benefits offered by this job

Opportunity to work on premium events

Collaborative culinary environment

Growth within culinary team

Exposure to diverse menus and large‑sc

Staff meals

Job summary

Cleese Catering in Toronto, ON is seeking a dedicated Chef De Partie to manage a kitchen station and ensure high-quality production for corporate and private events.

You will work on-site in a fast-paced catering environment, coordinating with Sous Chefs, supporting menu development, and upholding strict food safety standards.

Qualifications

• Strong foundation in cooking techniques, sauce work, grilling and plating.
• Experience managing a specific kitchen station and ensuring food safety.
• Ability to follow or adapt recipes and support menu development.
• Clear communication with chefs and kitchen staff during service.
• Ability to work under pressure and manage time effectively.
• Culinary diploma or equivalent professional training.
• Knowledge of food safety regulations and certifications (e.g., Food Handler).

Responsibilities

• Prepare and cook menu items to high quality standards.
• Organize station mise en place and maintain portion control.
• Maintain presentation standards for corporate and private events.
• Coordinate with Sous Chefs and team to ensure smooth service.
• Support menu development and adapt dishes to dietary needs.
• Uphold food safety and hygiene standards and inventory support.
• Train and mentor junior kitchen staff.

Job description

Cleese Catering is a premier corporate and event catering provider known for its commitment to culinary excellence and personalized service. The team specializes in custom menus tailored to the specific needs of clients, ranging from board meetings and conferences to weddings and private dinners. Skilled chefs and dedicated staff focus on high-quality, locally sourced ingredients and meticulous attention to detail. Cleese Catering aims to create memorable dining experiences that elevate every event and foster long-term client relationships.

Role Description

The Chef De Partie is a full-time, on-site role based in Toronto, ON, responsible for managing a designated section of the kitchen and ensuring consistent, high-quality food production. Day-to-day tasks include preparing and cooking menu items, organizing station mise en place, and maintaining portion and presentation standards for both corporate and private events. The role involves coordinating with Sous Chefs and other team members, supporting menu development, and adapting dishes to client requirements and special dietary needs. The Chef De Partie also upholds food safety and hygiene standards, assists with inventory management, and helps train and mentor junior kitchen staff to maintain smooth kitchen operations.

Qualifications

• Culinary skills and knowledge: Strong foundation in cooking techniques, sauce work, grilling, roasting, and plating, with an eye for presentation and detail.
• Kitchen operations: Experience managing a specific kitchen station, coordinating prep and service, and maintaining cleanliness, organization, and food safety compliance.
• menu and event execution: ability to follow adapt recipes, support development, handle special dietary requests, work efficiently during high-volume events.
• Teamwork and communication: Proven ability to collaborate with chefs and kitchen staff, communicate clearly during service, and contribute to a respectful, inclusive work environment.
• Time management and problem-solving: Skilled at working under pressure, prioritizing tasks, and resolving issues quickly to ensure smooth service.
• Education and experience: Culinary diploma or equivalent professional training, with prior experience as a Chef De Partie or strong experience as a Demi Chef or Line Cook in catering, hotel, or restaurant settings.
• Additional qualifications: Knowledge of food safety regulations and certification (e.g., Food Handler), flexibility to work evenings and weekends, and familiarity with corporate and event catering operations.

What We Offer

• Opportunity to work on premium corporate and private events
• Collaborative, professional culinary environment
• Opportunities for growth within the culinary team
• Exposure to diverse menus, cuisines, and large-scale catering operations
• Staff meals.

Hiring Process

Our hiring process consists of two stages:

Stage 1 - Virtual Interview

Selected candidates will participate in a virtual interview to discuss their culinary experience, background, availability, and suitability for the role.

Stage 2 - In-Kitchen Culinary Assessment

Candidates who successfully move forward will be invited to our kitchen for a practical culinary assessment. This will include a demonstration ofknife skills, food preparation, cooking techniques, organization, food safety, and overall culinary ability.

The assessment allows us to evaluate each candidate's practical skills and approach to working in a professional catering kitchen.