Demi Chef de Partie in Coquitlam, British Columbia at Lahal Management LP

Under the direct supervision of the Sous Chef, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows Chef Ramsay's standardized recipes
• Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
• Assists with month end inventories as directed
• Attends culinary meetings as required
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
• Ensure compliance with licensing laws, health and safety and other statutory regulations
• Performs other duties as assigned or directed

Education and Qualifications

• Culinary education an asset
• Must be available to work a flexible schedule including evenings, weekends and holidays
• Minimum 2 years of culinary experience
• Red Seal certification through ITA or current enrollment in the program an asset
• Food Safety Certification
• Ability to successfully clear a criminal record check
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours