Chef de partie - Taverne Gaspar
Taverne Gaspar
Montreal, QC, Canada
1d ago
source : HotellerieJobs.com

Description

The Chef de partie assists the sous-chef by performing various tasksinvolved in preparing the dishes. In particular, he carries out the kitchensetting, prepares dishes, assembles the plates and maintains the cleanliness ofthe workspaces.

Job description :

  • Prepares the necessary ingredients for themaking of the dishes.
  • Performs the implementation of theworkstation in anticipation of different services.
  • Prepares, cooks and seasons dishesaccording to recipes and applying the appropriate techniques.
  • Performs plate fitting by ensuring thatthe standards of presentation of the dishes are respected.
  • Maintains storage and food preparationareas.
  • Applies hygiene and sanitation standards.
  • Put into practice the standards for occupationalhealth and safety at work.
  • Performs all other tasks necessary for theproper functioning of the kitchen.
  • Requirements

    Qualifications and required skills :

  • DEP in institutional cooking;
  • 2 to 3 years of experience, ideally in ahospitality context;
  • Strong interest in teamwork;
  • Attention to detail;
  • Ability to react well under pressure;
  • Organizational skills.
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