Chef de Partie - Malaparte

Company : Auberge Du Pommier

Job Type : Full Time

Toronto, Ontario

Number of Applicants

:

000+

This job is no longer accepting applications.

Scroll down below to view similar jobs .

Job Description - Chef de Partie - Malaparte

Company Description

Malaparte is a spectacular event space on the 6th floor at TIFF Bell Lightbox, in the heart of Toronto’s Entertainment District. The rooftop terrace and outdoor amphitheatre is reminiscent of the roof of Villa Malaparte in Capri where Jean-Luc Godard shot Le Mépris. Sophisticated textures, shimmer and elegance, make it perfect for exclusive private events and star-studded soirées.

What’s in it for you?

Gratuity Sharing

Discounted gym membership and Employee Assistance Program

50% Dining Discount for all O&B locations

Employee Referral Program

Training and development opportunities

Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage

Job Description

Our Chef de Parties are seasoned cooks which have gained considerable experience working in fine dining kitchen. They are very organized and comfortable working in a high-pressure environment. The Chef de Partie must also be able to give orders within their section, work independently as well as reliably carry out orders handed down to them by the Sous Chef and Chef. Their attention to detail is monumental, able to mentor junior cooks and trouble-shooting any problems that may arise.

Core Values:

You are passionate and articulate about food and beverage

You value relentless innovation and kick-ass creativity

You value positivity, honesty and respect

You aim to leave lasting, positive impressions on every guest through intelligent, enthusiastic and emotional service.

You celebrate diversity and recognize that we are strongest when we apply the sum of our personal energies, our collective genius

The Day to Day:

Perform delegated tasks from Sous Chef, Chef and/or General Manager

Day to day food preparation of the restaurant according to O&B standards

Follow recipes, portion controls and presentation specification as set by the restaurant

Maintain a prep list of station duties

Follow the FIFO method to maximize freshness