Demi Chef de Partie (Cuisine)
DIGBY PINES GOLF RESORT and SPA
Job Description
DEPARTMENT: Kitchen REPORTS TO: Executive Chef
POSITION: Demi Chef de Partie (Cuisine)
JOB SUMMARY: Under direction of Executive Chef manage own area with minimal supervision for preparation and service of a la Carte Dining Room, banquets, buffets and resort events.
ACOUNTABILITIES: Responsibility of own work station with minimal supervision in a fine dining establishment and to provide guidance, training and supervision of commis, responsible for preparing and cooking for menu items, creating daily specials and maintaining organization of station and mis-en-place lists.
EDUCATION & EXPERIENCE:
Completion of college/CEGEP/vocational or technical training
Cook Trade Certification
Journey Person or equivalent
Cook Red Seal Certification or equivalent
Comparable experience within a fine dining establishment
Knowledge of French and Canadian Cuisine
Safe Food Handling Certificate
WHMIS
Emergency First Aid and CPR recommended
TOOLS & EQUIPMENT:
Must supply tools of the trade
Must supply Black, non-slip work shoes required
Must supply uniform (Chef’s jacket and pants)
PHYSICAL REQUIREMENTS:
Must be able to stand for duration of shift
Must be able to work in a fast paced fine dining kitchen
MENTAL REQUIREMENTS:
Must be able to prioritize quickly
Must be effective at listening to, understanding and clarifying information
Must be able to convey information promptly and correctly
Must be able to communicate information correctly and effectively to co-workers
Must be creative and innovative
Must be able to work in a fast paced environment
DUTIES & FUNCTIONS
Maintaining updated mis-en-place list
Organization and cleanliness of work station
Preparation and cooking of menu items
Knowledge of daily and upcoming resort events and functions
Assist in planning and directing of food preparation and cooking activities in designated area
Supervise cooks and kitchen staff
Estimate food requirements
Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
Assist in instructing cooks in preparation, garnishing and presentation of food and in new cooking techniques
Ensure quality of food and portion control
Create new recipes and daily specials
Employ problem solving, decision making, critical thinking and task prioritization
Requisition food and kitchen supplies and equipment
Work as a team member and communicate with all kitchen staff
Knowledge of food costing and ordering
ALL NEW CASTLE employees are special safety and security agents and whenever possible, are to report or correct and safety or security deficiencies. They are to be constantly on the alert for any unsafe or unsecured areas, which may threaten the well being of guests or co-workers or the maintenance and security of the hotel property and react accordingly.
This hotel functions 7 days a week, 24 hours a day from mid May to mid October each year. All employees must realize that we schedule as business dictates.
