French Kitchen Chef de Partie

- Minimum 3 years cooking experience in a similar high volume environment is required.
- Journeyman?s papers or international equivalent is required
- Diploma Certification in a Culinary discipline an asset.
- Previous experience as a Chef de Partie is preferred
- Previous experience in all areas of a 5 star hotel kitchen operation is an asset
- Proven time management and organizational skills
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times.

As a L'Atelier de Joel Robuchon Chef de Partie, you are responsible for;

- To work in and oversee the assigned station / section and the relevant employees to ensure that food products are prepared according to the standard required.
- To maintain the assigned station / section in a clean and orderly manner at all times.
- To follow standard recipes and minimize waste to help ensure that the food cost is in line with budget.
- To train the employees as necessary in the preparation and presentation of the items.
- To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
- To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- To work in a supportive and flexible manner with other employees, in a spirit of ?We work through Teams?.
- To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.

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