Chef de partie

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years
• or equivalent experience

Work setting

• Restaurant

Ranks of chefs

• Chef de partie

Tasks

• 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
• Supervise cooks and other kitchen staff
• 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
• Prepare dishes for customers with food allergies or intolerances

Cuisine specialties

• South Indian
• East Indian

Food specialties

• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms
• Desserts and pastries

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods

Personal suitability

• Leadership
• Organized
• Team player

Government programs

• Recognized employer

Employment terms options

• Shift

Health benefits

• Dental plan
• Disability benefits
• Health care plan

Other benefits

• Other benefits
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week