Chef in Alberta Beach, Alberta

Job Description: • Preparation and cleaning workstations. • Checking all the labels and expiration date. • Preparation of mis and plus ahead of time. • Followed the rules and regulation of certified HACCP and CGMP every day. • Maintain sanitation, health, and safety standards in work areas. • Clean food preparation areas, cooking surfaces, and utensils. • Maintaining the quality standard of the food from the preparation up to the plate. • Maintaining the communication to the Head chef and a good teamwork to the colleagues. • Very organized and comfortable working in a high pressure environment. • Responsible for all culinary dishes preparation. • Responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. • May work independently as the only person in their section Duties and Responsibilities: As a Chef de partie’s primary role is to oversee the preparation, cooking, baking pastry products and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may be arises. For Pasta I prepare authentic and creative pasta dishes while maintaining the Fratelli La Bufulla’s quality standards. Prepare and portion recipes prior to service. Assist with tasks from Sous Chef, Chef/or General Manager. Assist in food inventory and control while properly receiving and storing delivered items. Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, hygiene, and other health and safety guidelines. Other duties or responsibilities as assigned or required. For Salad, responsible for preparation of salads which are to be served as specified items. Responsible for ordering all produce used in food production. Manage own time, knowledge of quality of food production, knowledge of fresh fruits and vegetables and basic skill in using needed equipment. Alert and able to carry on specified duties. Skill in measuring and/or weighing ingredients. Proper proportioning of food to be served. Utilizes chef’s knife, mixer, food chopper, blender, ovens and measuring equipment. Food of highest quality possible. Can perform other duties as assigned.