Demi Chef de Partie (Cuisine)


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.


  • 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


  • Emergency First Aid and CPR recommended


  • Must supply tools of the trade

  • Must supply Black, non-slip work shoes required

  • Must supply uniform (Chef’s jacket and pants)


  • Must be able to stand for duration of shift

  • Must be able to work in a fast paced fine dining kitchen


  • 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


  • 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.

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