Job Description
- Execute and oversee the preparation of dishes within the assigned section.
- Collaborate with the Executive Chef / Executive Sous Chef / Sous Chefs to plan and develop menu items.
- Train and mentor junior kitchen staff, ensuring high levels of skill and efficiency.
- Monitor food quality, presentation, and consistency to meet restaurant standards.
- Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines.
- Assist in inventory management, ordering, and stock rotation for the assigned section.
- Contribute creative ideas to enhance menu offerings and seasonal specials.
- Ensure compliance with health and safety regulations in the kitchen.
- Participate in menu tastings, special events, and culinary promotions.
- Collaborate with other kitchen team members to ensure smooth service during peak hours.
Qualifications
- Culinary diploma or equivalent qualification.
- Proven experience as a Chef de Partie in a high-end restaurant or similar establishment.
- Strong knowledge of culinary techniques, presentation, and kitchen management.
- Ability to lead and motivate a team in a fast-paced environment.
- Excellent communication and organizational skills.
- Creative flair and a passion for culinary arts.
- Knowledge of food safety and sanitation regulations.
- Ability to stand for extended periods, lift heavy kitchen equipment, and work in a high-pressure kitchen environment.
Additional Information
Canadian Work Visa support available. Candidates can apply by visiting the careers section on our website at or by emailing their resume and qualifications directly to .
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