CHEF DE PARTIE

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders

Experience and specialization

Cuisine specialties

• Italian cuisine

Food specialties

• Bakery goods and desserts
• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Benefits

Financial benefits

• Bonus

Other benefits

• Other benefits
• Parking available