Chef de Partie - Bar George
Core
Execute dishes with precision and consistency on the sauce station, maintaining high standards from prep to pass in a fast-paced restaurant environment.
Role type
Chef de Partie (Sous-Chef level)
Builds
Production food service
Domain
Fine dining / Restaurant operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Professional cooking techniques, knife handling, station management, food safety compliance, inventory control, recipe adherence, FIFO method application
Preferred skills
Culinary diploma, Food Handlers certificate
Technologies
O&B standards, WHMIS, MSDS
Responsibilities
Prepare and plate dishes with precision, maintain prep lists, manage food inventory and receiving, adhere to sanitation and safety guidelines, support skill development for junior cooks
Seniority
Mid-level, hands-on IC