Chef de Partie - Grand Noodle Emporium

AMS of UBC • Vancouver, BC

5d • Onsite

About The Position

The Chef de Partie (Asian Cuisine) position is responsible for overseeing the preparation and cooking of Asian dishes in the restaurant kitchen, ensuring high quality standards, proper food presentation, and efficient operations while supervising junior chefs, all under the guidance of a Sous Chef/Outlet manager; key responsibilities include expert knowledge of Asian culinary techniques, maintaining food safety practices, and consistently delivering authentic Asian flavors on the menu. This is position is well suited for experienced industry professionals who are looking for a step up in responsibility and develop as a leader.

Requirements

• Culinary diploma, apprenticeship or equivalent restaurant/cooking experience is required
• Minimum of 5 years cooking professional Asian kitchen experience in a high-volume facility (e.g. restaurant, production or catering kitchen, hotel, banquet hall)
• Previous experience in supervising a station is required
• Previous experience with training of junior staff is required
• Previous experience working on Wok is required
• Experienced and speedy knife skills are required
• Minimum Food Safe level 1 certification or higher is required
• Excellent customer service skills
• Ability to work in a fast paced, multitasking environment with little supervision
• Ability to lift up to 25 kgs, Bend, Turn, kneel etc. required
• Ability to do shift work (daytime, evenings), on call
• Good oral and written English communication skills
• Strong interpersonal skills
• Strong time management skills
• Requires the ability to work in varied kitchen temperatures, up to and including very warm cooking environments

Nice To Haves

• Previous experience leading a team is preferred

Responsibilities

• Administering the day-to-day operations and meeting food and labour cost targets
• Reviews prep lists, and completes the preparation
• Delegate responsibilities for prep to 1st cook, 2nd cook, 3rd cooks and kitchen helpers and review progress through the day
• Create prep lists for the following day
• Demonstrate a good understanding of shelf life by checking fridges, labels, dates and rotating product.
• Help maintain cleanliness and organization of the kitchen by sweeping and mopping floors and removing trash
• Wash dishes, glassware and other kitchen equipment as needed
• Ordering and preparing goods as needed to meet the expected business volumes
• Read, understand and follow recipes and/or product directions for preparing and wok-cooking all specified menu items; taste every item prepared and works with a sense of urgency to meet time goals while adhering to recipe standards, and displays an attention to detail and food presentation
• Performs basic math and measurement calculations associated with recipes.
• Must be able to adapt to changes in new menu items and cooking techniques.
• Contribute to menu planning, recipe writing, costing and pricing.
• Manage food cost by utilizing ingredients efficiently and minimizing waste
• Operates kitchen equipment (i.e., chopper, fryers, cleavers, etc.); handles knives of different sizes
• Works closely with the Sous Chef/outlet manager to ensure the quality and presentation of the food, promotes a safe and healthy work environment by following AMS Health & Safety, and WorkSafe BC standards.
• Training of junior staff as required
• Oversee teams in the absence of the manager or senior supervisors
• Other duties as required.

Benefits

• plus tips

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree