Grill Chef de Partie - Restaurant Benjamin

Gray Collection; Montreal; In loco; CAD 42.000 - 72.000; Tempo pieno

Descrizione del lavoro

Gray Collection in Montreal is seeking a Grill Chef de Partie to assist the Chef with food preparation, plating, and kitchen maintenance. You will set up workstations, follow recipes, and ensure high presentation standards while upholding food safety practices.

The role requires a DVS in Professional Cooking or equivalent, at least two years of kitchen experience, and strong teamwork in a fast-paced hospitality environment. Bilingual French/English communication is essential.

Competenze

• Diploma of Vocational Studies (DVS) in Professional Cooking or equivalent.
• Minimum of two years of kitchen experience.
• Experience in hotel or hospitality environment is an asset.
• Strong teamwork and collaboration mindset.
• Ability to work under pressure in a fast-paced setting.
• Strong attention to detail and organizational skills.
• Bilingual in French and English (spoken and written).

Mansioni

• Prepare ingredients for menu items.
• Set up and organize workstation for service.
• Prepare, cook, and season dishes per recipes and techniques.
• Plate dishes with proper presentation.
• Maintain food storage and prep areas.
• Count and record inventory after each service.
• Adhere to food safety and sanitation standards.
• Follow health and safety regulations.
• Perform other kitchen-related duties as assigned.

Conoscenze

Teamwork

Under pressure

Attention to detail

Communication (EN/FR)

Formazione

DVS in Professional Cooking

Descrizione del lavoro

The Grill Chef de Partie assists the Chef by performing various tasks related to food preparation. This includes setting up the kitchen, preparing dishes, plating meals, and maintaining cleanliness in food preparation and work areas.

Responsibilities

• Prepare ingredients required for menu items.
• Set up and organize the workstation in preparation for service.
• Prepare, cook, and season dishes according to recipes and proper culinary techniques.
• Plate dishes while ensuring presentation standards are met.
• Maintain food storage and preparation areas.
• Count and record inventory at the end of each service.
• Adhere to food safety and sanitation standards.
• Follow workplace health and safety regulations.
• Perform any other kitchen-related duties as assigned.

Qualifications

• Diploma of Vocational Studies (DVS) in Professional Cooking or other relevant training.
• Minimum of two (2) years of kitchen experience.
• Experience in a hotel or hospitality environment is considered a strong asset.
• Strong interest in teamwork and collaboration.
• Ability to work under pressure in a fast-paced environment.
• Strong attention to detail.
• Good organizational skills.
• Strong communication skills in both French and English, spoken and written.