Chef de Partie responsible for preparing, cooking, and presenting food, managing a kitchen section, supervising commis chefs, and ensuring compliance with food safety and waste control standards.
Responsibilities
Assist Sous Chef and Head Chef with food preparation and presentation
Run a kitchen section with assistance of commis chefs
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.
Responsibilities
Lead pastry culinary team
Supervise and manage employees
Ensure sanitation and food standards
Maintain productivity and employee satisfaction
Prepare and cook foods of all types
Requirements
High school diploma or GED
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.
Responsibilities
Sets up, clears and breaks down work station.
Follows written and oral instructions regarding menus and standardized recipes.
Prepares selected food as directed in accordance with portion sizes and quality standards.
Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
Utilizes a variety of kitchen equipment including small and large pieces.
Requirements
Nice to have: Previous experience in a fast-paced kitchen
Line cook responsible for preparing and cooking food according to standard recipes, managing inventory, and maintaining cleanliness and safety standards in a fine dining kitchen.
Responsibilities
Prepare food orders according to memorized standard recipes
Monitor food production to ensure quality standards are met
Maintain inventory of station and order stock
Coordinate orders for pick-up
Maintain cleanliness of work station and storage areas
Cook Line Specialty – responsible for preparing and handling food orders, maintaining cleanliness, inventory, and safety standards in a casino restaurant setting.
Responsibilities
Receive and prepare food orders for a specific type of cuisine according to memorized standard recipes
Coordinate orders for pick‑up
Maintain cleanliness of workstation and storage areas at all times
Control waste by monitoring proper rotation, storage, and quantity control
Maintain inventory of station and order stock to maintain pars
Shift SupervisorLantic Inc. · Vancouver, Canada
Pastry ChefMarriott · Bali, Indonesia
CookCoury Hospitality · Tampa, US
Chef De PartieWSH Group · London, United Kingdom
Breakfast ChefTHG Ingenuity · Manchester, United Kingdom