Chef de partie (Station Cook) – Bō cuisine d’Asie

Primary duties

• Develop the ability to delegate fairly and equitably at your station. 
• Work at various stations in the kitchen (pasta, pizza, grill, sauce, pantry) and do set up,
• Participate actively in creating a work structure while respecting the directives of the Chef or sous-chef.
• Serve as a resource to initiate smooth transitions between shifts, at your station, every day of the week. 
• Always work closely with the other station chefs to maintain clear communication channels. 
• Understand, apply and enforce CNESST hygiene and cleanliness standards. 
• Implement good material and workplace management practices.  
• Efficiently manage the team in regards to the work to be done, and manage personnel schedules as needed. 
• Enforce standards and regulations.
• Do service and set-up. 
• Ensure that all cooks that report to you can deliver impeccable service smoothly. 
• Train and follow-up with all new hires at your station. 
• Ensure that all cooks respect hygiene standards (identify and date everything, constantly rotate stock, etc.). 
• Always participate in maintaining the impeccable cleanliness of all work surfaces.  
• Participate in doing inventory. 
• Organize your workstation and that of the commis chef. 
• Participate in developing the tables d’hôte menus.
• Work in co collaboration with the chef and sous-chef.
• Any other related tasks.

Requirements

• Act as an authority figure at your station, show by example and always remain objective.  
• Totally master your position, both dish preparation and ensuring cleanliness.  
• Clearly communicate information, tasks and anything new. 
• Respect the structure in place.
• Versatility
• Autonomy
• Efficient time management 
• Hold a MAPAQ food handler certificate.

Are you interested?

Send your resume to:

Julien Gauthier
Human Resources Coordinator
Email: gauthierj@lecapitole.com

Postuler