chef de partie

Government of Canada; Halifax; On-site; CAD 40,000 - 65,000; Full time

Job summary

An established industry player in the catering sector is seeking a skilled Chef de Partie to join their dynamic team. In this role, you will prepare and cook a variety of meals for events, ensuring that all dishes meet high-quality standards. You will supervise kitchen staff, manage food costs, and consult with clients to create memorable dining experiences. This position offers a unique opportunity to showcase your culinary talents in a vibrant work environment, where your contributions will directly impact the success of various events. If you have a passion for cooking and a flair for creativity, this role is perfect for you.

Qualifications

• 2-3 years of experience in a catering environment.
• Ability to supervise kitchen staff and maintain food quality standards.

Responsibilities

• Prepare and cook meals for events and supervise kitchen staff.
• Maintain records of food costs and analyze operating data.
• Consult with clients regarding menu planning and special functions.

Skills

Food Preparation

Supervision

Menu Planning

Cost Analysis

Education

Secondary (high) school graduation certificate

Job description

Overview Languages

English

Education

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Catering firm

Ranks of chefs

• Chef de partie

Responsibilities Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Experience and specialization Cuisine specialties

• International