Chef de Partie/Station Chef

  • Company:
    Omni Hotels & resorts
  • Location:
  • Salary:
    negotiable / monthly
  • Job type:
    Full-Time
  • Posted:
    3 weeks ago
  • Category:
    Food / Bev / Hosp

King Edward HotelWith its rich history, timeless elegance, and modern hospitality, the Omni King Edward Hotel has been a favourite of both locals and visitors for over 110 years. Located in the heart of downtown Toronto, this landmark hotel is just steps away from a wealth of diverse restaurants, tourist hotspots, and shopping centres. It”s no wonder the Omni King Edward is the perfect destination for business and leisure travellers alike.The Omni King Edward Hotel”s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni King Edward Hotel may be your perfect matchThe Chef de Partie supervises and coordinates the service and preparation of all main dishes and sauces according to Omni Standards.Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; set-up station for breakfast, lunch, and/or dinner service.Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.Work harmoniously and professionally with co-workers and supervisors.Culinary apprenticeship or equivalent to Interprovincial Red Seal.Must have at least 3 years experience in Banquets or the same position in an equivalent establishment.Must have passion for profession