Chef De Partie

7 days ago

Revery Curio Collection by Hilton Toronto ON CA Easton'S Group Of Hotels Inc. Full time

Be Part of Revery Toronto Downtown, Canada's second Curio Collection by Hilton. 


Are you looking for an exciting career opportunity in Hospitality? Join one of Canada's most successful companies that strives to take your talent to the next level. With 19 hotels currently owned and managed by Easton's Group of Hotels and 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. We strive to provide our valued employees with great benefits, perks, training, and growth opportunities.

Welcome to Revery, Toronto's first Curio Collection by Hilton. Curio Collection is a global lifestyle brand with one-of-a-kind hotels. With world-class theatre, music, and arts attractions within a short walk, we promise your curiosity will be piqued.

Revery's Curio Collection by Hilton resides within the Lifestyle realm of Hilton Hotels, embodying refined comfort and design with sharp connectivity to the neighbourhood it calls home. Revery is located in Toronto's Entertainment District with 224 cinematic-themed rooms, multiple event spaces, a French-inspired Restaurant and an all-day lobby bar, adjacent to its box-office-themed reception. Revery opened in June 2024 and has been building its reputation as an exclusive and sought-after hotel in downtown Toronto, Canada.

What we offer 

Benefits:  

Employee Social Events Discounted Staff Meals Hotel Discounts at Hilton Health, Vision, and Dental Coverage 

Revery is looking for someone passionate about working in the Hospitality Industry. 

What will you be doing? 

JOB OVERVIEW

Join our culinary team in crafting unforgettable dining experiences for our guests. As Chef de Partie, you will oversee a designated section of the kitchen, preparing high-quality dishes that meet the head chef's exacting standards. You'll ensure your station remains clean, organized, and fully stocked at all times.

Success in this role requires composure under pressure, a collaborative spirit, and a passion for excellence. The ideal candidate is a dedicated team player who consistently goes the extra mile to deliver outstanding food and exceptional service.

DUTIES AND RESPONSIBILITIES

Takes ownership of daily food preparation, duties & delegation to line staff assigned by leadership to meet the standard and quality set by the company.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.Coordinates daily tasks with the Sous Chef & line staff.Responsible for supervising all 1st & 2nd cooks in the main hotel kitchen.Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation, and presentation of food are always of the highest quality.Ensure that food stock levels & all ordering of all culinary products within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts in coordination with your Sous Chef.Ensure the highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Work closely with the Sous Chef to coordinate this process correctly. Knowledge of all standard operating procedures and policies about food preparation, receiving, storage, and sanitation.Full awareness of all menu items, their recipes, methods of production, and presentation standards.Follows all standards for proper handling of all food products at the right temperature.Maintains daily fridge/freezer temperatures and reports any issues directly to the Sous ChefEnsuring all fridges & freezers are organized daily for the success of the overall team.  Operate and maintain all department equipment and report of malfunctioning issues to the Sous Chef immediately to resolve the problem promptly.Managing monthly inventory counts and reporting anything out of the ordinary to the leadership team right away.Ensure effective communication between staff by maintaining a secure and friendly working environment.Establishing and maintaining effective inter-departmental working relationships.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume, multi-outlet food business.Personally responsible for hygiene, safety, and the correct use of equipment and utensils.Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.Checks expiry dates & best before dates and proper storage of food items in all food outlets.Consult daily with the Sous Chef and Executive Chef on the daily requirements and functions, and also about any last-minute events.Guides and trains the line staff daily to ensure high motivation and an economical working environment. Must maintain productivity with each cook at a high level.Should be able to set an example to others for personal hygiene and cleanliness on and off duty.Daily feedback collection and reporting of issues as they arise to the Executive Leadership TeamAssess quality control and adhere to hotel service standards.Carry out any other duties as required by management.

QUALIFICATIONS AND REQUIREMENTS

  • High school diploma or equivalent.
  • Qualification from a culinary school.
  • Experience working in a similar role.
  • Ability to work well in a team.
  • Excellent listening and communication skills.
  • Knowledge of best practices for safety and sanitation.
  • Passion for delivering great food and service.
  • Multitasking and organizational ability.
  • Available to work shifts during weekends and holidays.

WORK AREA: Kitchen


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