Chef de partie Maggie Oakes

Located in the heart of Old Montreal, next to the Notre-Dame Basilica, Hotel Place d’Armes is a boutique hotel with 169 rooms and suites, with a décor that is both contemporary and classic. There are 2 restaurants, Brasserie 701 and Kyo Japanese Bar, as well as 3 terraces opened during the summer.

The Chef de partie assists the sous-chef by performing various tasks involved in preparing the dishes. In particular, he carries out the kitchen setting, prepares dishes, assembles the plates and maintains the cleanliness of the workspaces.

Job description:

• Prepares the necessary ingredients for the making of the dishes.
• Performs the implementation of the workstation in anticipation of different services.
• Prepares, cooks and seasons dishes according to recipes and applying the appropriate techniques.
• Performs plate fitting by ensuring that the standards of presentation of the dishes are respected.
• Maintains storage and food preparation areas.
• Applies hygiene and sanitation standards.
• Put into practice the standards for occupational health and safety at work.
• Performs all other tasks necessary for the proper functioning of the kitchen.

Requirements:

• DEP in institutional cooking;
• 2 to 3 years of experience, ideally in a hospitality context;
• Strong interest in teamwork;
• Attention to detail;
• Ability to react well under pressure;
• Organizational skills.

Group Insurance, RRSP and more!

Interested? Please send your resume and cover letter to carrieres@groupeantonopoulos.com.