Chef de partie - Jacopo

Gray Collection; Montreal (administrative region); Hybrid; CAD 42,000 - 65,000; Full time

Job summary

Gray Collection in Montreal is seeking a Chef de Partie to support the Executive Chef by preparing ingredients, setting up the workstation, cooking, seasoning, and plating dishes in a fast-paced Montreal kitchen. You will follow established recipes and techniques to ensure consistency and quality.

Responsibilities include maintaining storage and prep areas, recording inventory, applying hygiene and safety standards, and collaborating with teammates to deliver high-quality presentations while

Qualifications

• DEP in professional cooking or equivalent
• Minimum of two years of kitchen experience
• Hotel environment experience is a strong asset
• Team player with good communication in French and English

Responsibilities

• Prepare ingredients for dishes
• Set up workstation for service
• Prepare, cook, and season dishes per recipes
• Plate dishes with presentable arrangement
• Maintain storage and preparation areas
• Record inventory after service
• Apply hygiene and safety standards
• Perform related kitchen tasks

Skills

Teamwork

Work under pressure

Attention to detail

Organizational skills

Communication (French/English)

Education

DEP in professional cooking

Job description

The Chef de Partie assists the Chef by carrying out various tasks involved in preparing dishes. They are responsible for setting up the kitchen, preparing dishes, plating meals, and maintaining the cleanliness of work areas.

RESPONSIBILITIES:

• Prepare the ingredients required to create dishes
• Set up the workstation in preparation for the various services.
• Prepare, cook, and season dishes while following recipes and applying the appropriate techniques.
• Plate dishes while ensuring presentation standards are respected.
• Maintain food storage and preparation areas.
• Record inventory at the end of each service.
• Apply hygiene and food safety standards.
• Apply occupational health and safety standards.
• Perform all other related tasks connected to the kitchen.

QUALIFICATIONS:

• Diploma of Vocational Studies (DEP) in professional cooking or any other training deemed relevant.
• Minimum of two (2) years of kitchen experience.
• Experience in a hotel environment, a strong asset.
• Strong interest in teamwork.
• Ability to work under pressure.
• Attention to detail.
• Strong organizational skills.
• Good communication skills in French and English, both spoken and written.