Grill Chef de Partie - Restaurant Benjamin
Montréal, QC, Canada2d ago
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Key details
- Location
- Montréal, QC, Canada
- Work style
- Onsite
- Level
- Mid level
- Experience
- 2–5 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- 2d ago
Skills
food preparationfood safetysanitation
About the role
The Grill Chef de Partie assists the Chef by performing various tasks related to food preparation. This includes setting up the kitchen, preparing dishes, plating meals, and maintaining cleanliness in food preparation and work areas.
Responsibilities
Prepare ingredients required for menu items.
Set up and organize the workstation in preparation for service.
Prepare, cook, and season dishes according to recipes and proper culinary techniques.
Plate dishes while ensuring presentation standards are met.
Maintain food storage and preparation areas.
Count and record inventory at the end of each service.
Adhere to food safety and sanitation standards.
Follow workplace health and safety regulations.
Perform any other kitchen-related duties as assigned.
Qualifications
Diploma of Vocational Studies (DVS) in Professional Cooking or other relevant training.
Minimum of two (2) years of kitchen experience.
Experience in a hotel or hospitality environment is considered a strong asset.
Strong interest in teamwork and collaboration.
Ability to work under pressure in a fast-paced environment.
Strong attention to detail.
Good organizational skills.
Strong communication skills in both French and English, spoken and written.
Responsibilities
Prepare ingredients required for menu items.
Set up and organize the workstation in preparation for service.
Prepare, cook, and season dishes according to recipes and proper culinary techniques.
Plate dishes while ensuring presentation standards are met.
Maintain food storage and preparation areas.
Count and record inventory at the end of each service.
Adhere to food safety and sanitation standards.
Follow workplace health and safety regulations.
Perform any other kitchen-related duties as assigned.
Qualifications
Diploma of Vocational Studies (DVS) in Professional Cooking or other relevant training.
Minimum of two (2) years of kitchen experience.
Experience in a hotel or hospitality environment is considered a strong asset.
Strong interest in teamwork and collaboration.
Ability to work under pressure in a fast-paced environment.
Strong attention to detail.
Good organizational skills.
Strong communication skills in both French and English, spoken and written.