Sushi Chef - William Gray Restaurants

Clear Destination Inc.; Montreal (administrative region); On-site; CAD 42,000 - 52,000; Full time

Job summary

Clear Destination Inc. is seeking a Chef de Partie to support the Chef in food preparation, plating, and kitchen upkeep. You will set up stations, cook to recipes, and ensure clean, orderly work areas in a busy Montreal-area kitchen.

The role requires a DVS in Professional Cooking and at least two years of kitchen experience, with hotel experience considered a strong asset. Strong teamwork and the ability to work under pressure are essential.

Qualifications

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

Responsibilities

• Prepare ingredients required for food production.
• Set up and organize the workstation in preparation for service periods.
• Prepare, cook, and season dishes in accordance with recipes and proper culinary techniques.
• Plate dishes while ensuring presentation standards are consistently maintained.
• Maintain food storage and preparation areas.
• Conduct inventory counts at the end of each service.
• Apply food hygiene and sanitation standards.
• Follow workplace health and safety regulations and procedures.
• Perform other related kitchen duties as required.

Skills

Teamwork

Ability to work under pressure

Attention to detail

Organizational skills

Communication (French & English)

Education

DVS in Professional Cooking

Job description

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

RESPONSIBILITIES:

• Prepare ingredients required for food production;
• Set up and organize the workstation in preparation for service periods;
• Prepare, cook, and season dishes in accordance with recipes and proper culinary techniques;
• Plate dishes while ensuring presentation standards are consistently maintained;
• Maintain food storage and preparation areas;
• Conduct inventory counts at the end of each service;
• Apply food hygiene and sanitation standards;
• Follow workplace health and safety regulations and procedures;
• Perform any other related kitchen duties as required.

QUALIFICATIONS:

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