chef de partie

Education: Secondary (high) school graduation certificate. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies.

Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Experience: 2 years to less than 3 years. Support for youths: Offers on-the-job training tailored to youth. Provides awareness training to employees to create a welcoming work environment for youth.