Cdp - Tournant

Chef de Partie - Tournant January 2023

The Shaw Centre Ottawa

Description

Every memorable dining experience at Aramark begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine.

Your passion for managing food preparation with fresh ingredients in Canadian local sourcing as Chef de Partie (Tournant) will inspire your team to create truly spectacular fare.

KEY COMPETENCIES

• Inspiring Others
• Visionary Leadership
• Leveraging Differences
• Building People Capability
• Delighting Customers/Clients
• Customer/Client Insights
• Building Performance-Based Relationships
• Organizational Collaboration
• Driving for Results
• Disciplined Execution
• Accountability for Excellence
• Impact and Influence

Key Responsibilities
Reporting to the Executive Chef, Executive Sous-Chef, and Sous-Chefs, responsibilities and essential job functions include but are not limited to the following:

• Oversee and support Executive Chef and Executive Sous-Chef in synchronizing food preparation tasks by providing relief in both kitchen departments.
• Read and follow recipes prepare and cook hot and cold food items.
• Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible.
• Monitor the needs of each department and plan for support accordingly.
• Support all cooks and culinary team in their planning role.
• Prepare and plate final food products ensuring an attractive presentation is achieved.
• Ensure all food orders are completed in an efficient manner.
• Maintain a strong working knowledge of culinary trends and use them where appropriate.
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered to.
• Ensure cleanliness and high sanitation standards are always maintained.
• Organize and maintain stock rooms and walkin refrigerators.
• At the end of the shift return all food items to designated storage areas cover and date all perishable items.
• Train Cooks on all aspects of the role, helping to enhance their cooking skills
• Understand and ensure HACCP guidelines are strictly followed.
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to facility recipes and standards.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• To monitor production levels with left over to ensure a proper financial return.
• Liaise daily with departmental Chefs to keep open lines of communication regarding production levels.
• Deputize in the souschef's absence and take charge of the kitchen when directed to do so.
• Understand and ensure HACCP guidelines are strictly followed.

essential functions

• Participate in menu design and elaborate production list.
• Actively share ideas, opinions, and suggestions in shift briefings.
• Strong knowledge of food trends and development of recipes, common food allergies and specific preparation.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• To respect the Aramark standard health and safety with production ethic.
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
• Continually strive to improve food preparation and presentations.
• Have full knowledge of all menu items.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, and service standards.
• Act as a role model and be a leader for the culinary team.
• Aspire to be in a souschef role in the future to facilitate natural development.
• To have strong communication skills with the team and senior management of the F&B department.
• Foster innovation Leadership skills and training skills in the culinary team.
• Other duties as assigned.

QUALIFICATIONS

• Diploma or Degree from an approved Culinary Training Facility.
• Interprovincial Red Seal, Journeyman's Papers or international equivalent required.
• Previous experience in the Culinary field required, and large volume production an asset.
• Strong interpersonal and problemsolving abilities.
• Highly responsible & reliable.
• Working knowledge of Cook, Chill Retherm cooking process.
• Food Handlers Certification.
• Completed clean Criminal Background Check before first day of employment.
• Strong interpersonal and problemsolving abilities
• Highly responsible & reliable.
• Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections.
• Ability to constantly handle, lift, and operate kitchen equipment.
• Ability to constantly discern food quality and palatability.
• Ability to constantly identify and rectify hazardous situations in the workplace.
• Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vend

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