Chef de Partie (Banquets)

About the role

Continue preparation work between meal services. Weigh, measure, and mix ingredients according to recipes or personal judgment. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out.

What you'll do

• Maintain adherence to sanitation/health regulations and requirements
• Meet with the Chef to review assignments, anticipate business levels, changes, and other information
• Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• Monitor food quality while preparing food

What you need

• 6–11 yrs of experience
• Food production
• Diploma

Good to have

• Hospitality