Chef/fe de Partie

Objectives

• Ensure the operation of the designated sections on a daily basis and to adhere to the orders of the Head Chef

• Provide quality production of food with the support of the students and other kitchen staff members

• Produce food for theme menus and collaborate on a daily basis with the Head Chef and F&B Manager

Duties and Responsibilities

• Menu preparation with his/her colleagues, including a constant creativity and strong commitment in the variety and quality of the menu
• Coordination of the food stocks (In/Out), cleanliness and hygiene of the fridges and cooking stations
• Ensure that HACCP standards are respected in the production area
• Flexibility to work at any station upon request from the Kitchen Chef during absences and special events

Control:

• Control that daily menu food preparation is done in accordance with the chef’s request
• Guaranty a constant quality and freshness of the buffet
• Monitor portion and waste control
• Ensure that work safety procedures are applied in all areas

Student Supervision:

• Advise students on menu preparation and techniques
• Demonstrate sanitation, cleanliness and security of the kitchen and storerooms to students
• Ensure a constant safe working place and positive learning environment.

Requirements:

• Degree (CFC or equivalent) in Kitchen with 3-4 years work experience
• Strong International Culinary knowledge
• Fluent in French and English

• Patient, maturity and leadership skills