Demi-Chef de partie
Montréal, QC
Description
- Supervise and carry out the production of all dishes
- Check and prepare the required mise-en-place
- Supervise and instruct junior staff for development of the kitchen
- Ensure the proper handling and storage of food
- Maintain a clean and safe work area adhering to food safety and health standards as well as company standards
- Always follow standard recipes to aid with food cost and consistency of the product
- Make sure that all equipment is in good working order and report any issues to the Chef in charge at that time
- Assist in the weekly ordering, stock rotation and storage of produce to prolong the life and quality
- 2+ years’ experience working in the kitchen of a resort/hotel
- Experience working with high volume production, banquet experience preferred
- Degree in culinary arts preferred
- Other languages a plus (e.g. French, Spanish)
The All-Inclusive Career
Compensation package includes:
- 6 months contract (renewable)
- Transportation
- Room & board provided
- Full access to all resort amenities
- Competitive salary and healthcare package
