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    Chef De Partie - Toronto, Canada - DelMonte Hotel Group

    DelMonte Hotel Group
    DelMonte Hotel Group Toronto, Canada

    1 week ago

    Default job background
    Part time
    Description

    LEGENDS

    THE ROLE

    The Chef de Partie is responsible for directly supervising, organizing, and ensuring the culinary team is preparing high quality food according to established guidelines, while maintaining health, safety, and food standards. The CDP is responsible for the timely and accurate preparation of food items for all outlets throughout the Rogers Centre.

    ESSENTIAL FUNCTIONS

    Responsibilities include but are not limited to:

  • Reports directly to the Sous Chefs and/or Executive Chef
  • Approach all encounters with guests and employees in a friendly, service oriented manner.
  • Maintain regular attendance in compliance with Legends Hospitality's policy, as required by scheduling which will vary according to the needs of the business.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
  • Comply at all times with Legends Hospitality's standards and regulations to encourage safe and efficient operations. Ensure all staff report for duty punctually and in appropriate attire.
  • Reading, interpreting and following the menu
  • Delegates responsibilities to line staff regarding daily production and standards
  • Train line staff as needed or by Sous Chefs/ Executive Chef's requests
  • Ensure the staff is adhering to the correct standards and methods of preparation.
  • Ensure all production of food items are completed according to establish guidelines.
  • The CDP is responsible for the timely and accurate preparation of food items for all outlets, suites, catering, and banquets and throughout the Rogers Centre.
  • Preparing daily food requisitions in accordance with the standard stock levels and storeroom policies and procedures.
  • Ensure a strict control of wastage and portions to achieve gross food profitability and food cost.
  • Ensure that kitchens are kept clean and sanitary at all times.
  • Maintain all kitchens, reporting any faults to the Kitchen Management and ensuring that the deficiencies are followed up in a timely manner.
  • Ensure that all staff uses the machinery and equipment safely efficiently.
  • Implement new presentation of food items in conjunction with kitchen management.
  • Communicate effectively with Kitchen Management regarding items on menu, specials and substitutions.
  • Coordinate with dishwashers on duty regarding daily needs for events and preparation.
  • Adherence to sanitation and health and safety procedures and standards. Follow cut glove policy.
  • Must maintain composure and objectivity under pressure.
  • Follow Sous Chefs/ Executive Chefs requests and or instructions and carry out any other duties as per your position.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
  • Help with daily, weekly, monthly inventory
  • Follow HCCAP procedures
  • Ensure that all contracts, productions and daily requirements are fulfilled in timely fashion
  • Correspond with Banquet managers regarding contracts and functions
  • Communicate with Sous Chefs/Executive Chef regarding all requirements, ordering, maintenance, special requests, concerns or ideas about staff or kitchen associates.
  • Distribution and Expedite of contracts to Banquet Staff
  • Various other duties as assigned by Management

    • QUALIFICATIONS

    To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • Minimum of 6 years cooking experience – Minimum 2 years as a Demi Chef or 1 year as CDP in a related environment and/or upscale hotel
  • Must have a solid proficiency in all areas of a professional kitchen including Garde manger, sauces/soups, hot food preparation, and basic pastry knowledge.
  • Proven experience in all styles of cooking from banquet production, upscale food production, fine dining, buffets, catering, planning and execution of VIP events, menu planning and cost control.
  • Culinary Journeyman Red Seal certificate or equivalent.
  • Must be familiar with ordering and purchasing.
  • Must be able to operate various knifes, cutlery, appliances.
  • Computer skills are an asset.
  • Strong knowledge of food terminology, handling and preparation
  • Ability to take and follow direction
  • Ability to work flexible shifts including evenings, weekends, and holidays.

    • WORKING CONDITIONS

    Location: On Site

    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

    Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

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