Website LA LUCE RISTORANTE
LA LUCE RISTORANTE
4377 Steeles Ave West, Toronto, M3N 1V7
Invites applications from suitable qualified persons for the position of:
Chef de Partie (NOC #6321) (2 vacancies)
Terms of Employment:
Permanent, Full Time (Overtime, Day, Evening, Split-Shifts, Weekend)
Wage information: $18 or more Hourly 40.00 Hours per week.
Anticipated Start Date: June 01, 2022 Work Location Information: Urban area (Toronto)
Location of work/ Business address: 4377 Steeles Ave West, Toronto, M3N 1V7
Work Setting: Italian Restaurant – Cuisine Specialty: Italian (also European cuisine: French, Spanish, Mediterranean cuisine); A Chef de Partie runs a specific section in our kitchen, and reports to the Sous Chef. As a Chef De Partie you will be responsible for delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
You will also ensure the highest standards and consistent quality in the daily preparation of food and keep up to date with the new products, recipes and preparation techniques.
Transportation/Travel Information: Public transportation is available
Education: Completion of high school Experience: At least one year working as a Chef (de Partie) or at least three years of work experience working as a Cook with supervising experience.
Languages: Speak English, Read English Weight Handling: Up to 10 kg (20 lbs)
Job Duties: Preparing, cooking and presenting high quality dishes within the specialty section (mostly Italian dishes but often also European cuisine: French, Spanish, Mediterranean dishes); Following the instructions and recommendations from the immediate superiors to complete the daily tasks; Coordinating daily tasks with the Sous Chef; Supervising and training of junior chefs or Commis Chefs; Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes; Preparing meat and fish; Assisting with the management of health and safety; Assisting with the management of food hygiene practices; Monitoring portion and waste control; Overseeing the maintenance of kitchen and food safety standards.
Additional Skills: Must possess a positive attitude and work well with other team members, Must be able to read and follow a recipe unsupervised, Must be able to communicate clearly with supervisors/managers, kitchen and dining room personnel; Be able to reach, bend, stoop and frequently lift up to 20 pounds, Be able to work in a standing position for long periods of time (up to 9 hours), Be willing to follow direction and ask questions for clarification if needed; Be able to work in a fast paced kitchen environment; Must be able to maintain inventory and records of food, supplies and equipment; Must be able to guide and train the subordinates on a daily basis to ensure high motivation and economical working environment; Should be able to set an example to others for personal hygiene and cleanliness on and off duty; Daily feedback collection and reporting of issues as they arise; Assess quality control and adhere to restaurant service standards; Carry out any other duties as required by management.
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