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.