chef de partie

Education

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Cooking and related culinary arts, general

Culinary arts/chef training

Restaurant, culinary and catering management/manager

Hospitality administration/management, other

Languages

English

Experience

3 years to less than 5 years

On site – Work must be completed at the physical location. No option to work remotely.

Work setting

• Formal dining room
• Restaurant
• Resort

Responsibilities

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other ki...