Chef de Partie Catering & Banquets

Job Responsibilities

• Prepare and finish foods on all stations within the kitchen.
• Maintain quality standards and cleanliness of work areas and equipment in accordance with Health Department standards.
• Assist the Chef as needed in production execution.
• Properly label and date all products for safekeeping and sanitation.
• Maintain accurate inventories and inform management of restocking needs.
• Notify the chef on duty if unable to complete tasks within the allotted time.

Requirements

• Communicate in English, read and follow recipes, and perform basic mathematical calculations.
• At least 3-5 years of culinary experience in a similar role, preferably in a high volume, luxury hotel/restaurant setting.
• Extensive sanitation and culinary knowledge, accurate knife skills, and leadership abilities.
• Able to work in an organized manner and within a team environment.
• Ability to work under pressure, think logically, remain calm, and resolve problems with good judgment.
• Prioritize, organize, and follow through to meet deadlines.
• High volume pastry experience required.
• Culinary training or degree preferred, but not required.
• Minimum age of 18 years old.
• Valid health card required.

Qualifications

Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus.

Skills

• Communication
• Reading and following recipes
• Basic mathematical calculations
• Sanitation and culinary knowledge
• Knife skills
• Leadership and motivation
• Organizational and prioritization skills
• Work under pressure
• Problem-solving with good judgment
• High volume pastry experience

Benefits

N/A

Pay

N/A

Schedule

N/A