Chef de Partie Patisserie/ Chief Pastry Maker

4 weeks ago


Montréal, Canada Duc de Lorraine Full time $23 - $25
Chef de Partie Pâtissier
      Exigences:                                                       
  • Expérience en tant que chef de partie
  • Excellente connaissance des différentes techniques de cuisson, ingrédients, équipements et procédures.       
  • Précision et rapidité d'exécution des différentes tâches attribuées.
  • Connaissance des meilleures pratiques du secteur.
  • Diplôme d'école de cuisine (de préférence).                                                               

Responsabilités:                                                         
  • Préparer et remplir les stations avec tous les produits nécessaires.                       
  • Préparer la nourriture pour le service (couper les légumes, découper la viande, préparer les sauces).               
  • Cuisiner les éléments des plats en coopération avec les autres membres du personnel de cuisine.                      
  • Suivre les instructions du chef.                                                

Autres responsabilités:                                                          
  • Ranger correctement la marchandise.                                                           
  • S'assurer que les plats soient envoyés dans les temps requis.
  • Vérifier que les plats sont de bonne qualité.                      
  • Respecter les réglementations en matière de nutrition et d'hygiène et les normes de sécurité.                              
  • S'assurer d'avoir une approche positive et professionnelle avec les collègues et les clients.

About the Job:Le Duc de Lorraine is proud to offer the highest quality products and services since our opening in 1952.

We are looking for a professional cook to prepare food according to the chef's specifications and to prepare items for the menu. The Sous Chef is responsible for assisting the Chef in his daily duties.

Requirements:
  • Resume and advanced kitchen experience, including experience as a chef de partie 
  • Excellent knowledge of different cooking techniques, ingredients, equipment and procedures.
  • Accuracy and speed of execution of various assigned tasks.
  • Ability to work under pressure.
  • Knowledge of industry best practices.
  • Culinary school diploma (preferred).

Responsibilities:
  • Prepare and fill the stations with all the necessary products.
  • Prepare food for service (cut vegetables, carve meat, prepare sauces).
  • Cook the elements of the dishes in cooperation with the other members of the kitchen staff.
  • Make reports and follow the instructions of the leader.
  • Clean resort.
  • Properly store the goods.
  • Ensure that the dishes are ready on time, and that they are of good quality.
  • Comply with nutrition and hygiene regulations and safety standards.
  • Ensure a positive and professional approach with colleagues and clients.


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