Chef de Partie

**Position: Chef De Partie**

**Reports to: Executive Chef**

**Job Overview**

Prepare meals in accordance with portion and quality standards specific in recipes. Control food for a respective section(s) usage to minimize waste.

**Duties and Responsibilities**
- Plan and prepare meals for respective section (s) (restaurants, banquet, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food
- Organize the day’s prepping for the cooks and restaurants; supervise all the cooking stations and prepping along with line 1 and 2 cooks
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Responsible to supervise junior staff and other cooks in the kitchen
- Use food preparation tools in accordance with manufactures instructions and health and safety standards.
- Advise supervisor of low inventory items or may order necessary food items. Assist in receiving items and taking inventory as needed.
- Maintain sanitation and cleanliness standards in the kitchen area and equipment (tables, shelves, grills, broilers, fryers, convention oven, flat top range and refrigerator) that meet or exceed the state and local Health Board inspection and hotel requirements
- Maintain daily inventory record and assist chef in placing orders with suppliers
- Report all unsafe or malfunctioning equipment to the management
- Assist in the training of kitchen staff; ensure that all cook’s duties have been performed during shift.
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. May occasionally interact with guests
- Ability to perform functions with mínimal supervision
- May assist by performing Kitchen utility/dishwasher or other kitchen duties as needed
- Assists with month end inventories as directed
- Assess quality control and adhere to hotels service standards
- To support Sous chef in training staff
- Help Cooks I and II as need
- Carry out any other duties as required by management

**Qualifications and Requirements**

High school diploma or equivalent, plus 2 years of experience in food preparation, or equivalent combination of education and food preparation experience. Certification of culinary training or apprenticeship and Red Seal Certification. Food Handlers Certification. (This is not a mandatory requirement for the existing Chef De Partie but highly recommended)

This job requires ability to perform the following:

- Carrying or lifting items weighing up to 50 pounds
- Remain stationary for extended periods of time
- Standing up and moving about the kitchen
- Handling food, objects, products and utensils
- Bending, stooping, kneeling

Other:

- Communication skills (written and oral) are utilized a significant amount of time when interacting with the other cooks, wait staff or guests.
- Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory.
- This person utilizes problem solving and reasoning abilities.
- Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or provincial government agency
- May be required to work nights, weekends, and/or holidays

**Work Area: Main Kitchen, F&B service areas.**

**Health and Safety**
- Follow safe work procedures as outlined in Departmental Policy and Procedures manuals, including the use of personal protective equipment.
- Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
- Report all injuries or illnesses to supervisor or manager immediately.
- Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.

**The statement in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualification of the job.