Chef de-Partie

CHEF DE PARTIE

Hyatt Place Toronto Airport – Manga Hotels

About Us:

The soon to open Hyatt Place Toronto Airport, located minutes away from the Pearson International Airport combines style, innovation and 24/7 conveniences perfectly suited for today’s multi-tasking traveler.

We pride ourselves on delivering a world-class hospitality experience combined with stylish accommodation, 24/7 convenience and intuitive service.

Job Overview

As a Chef de Partie, you will lead a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes to Hyatt Place standards. You will oversee the daily operations of your station, mentor junior staff, and maintain consistency, hygiene, and efficiency in food preparation.

Key Responsibilities

• Manage and operate an assigned kitchen section, ensuring timely and high-quality preparation of food.
• Prepare meals according to recipes, portion standards, and presentation requirements.
• Assist in planning daily prep schedules for your station and ensure efficient line setup.
• Monitor inventory levels for your section, report shortages, and assist with ordering and receiving supplies.
• Maintain cleanliness and sanitation standards in your station according to local health regulations and hotel policies.
• Train, mentor, and supervise junior cooks and kitchen assistants in your section.
• Collaborate with other kitchen staff and departments, including Front of House, Banquets, Catering, and Maintenance, to ensure smooth service.
• Ensure proper storage, labeling, and rotation of food items to minimize waste.
• Follow all Hyatt Place standards and procedures for food safety, preparation, and presentation.
• Perform other kitchen duties as assigned to ensure smooth operations.

Qualifications & Requirements

• Culinary diploma, apprenticeship, or equivalent professional culinary experience.
• Minimum 3 years of experience in a professional kitchen, with at least 1 year supervising a section preferred.
• Strong knowledge of food preparation, cooking techniques, and plating standards.
• Ability to lift up to 50 lbs, stand for long periods, and perform physical tasks such as bending, kneeling, and stooping.
• Excellent communication and teamwork skills to coordinate with kitchen and other departments.
• Basic math skills for measurements, portioning, and inventory management.
• Food Handler Certificate or equivalent, and alcohol awareness certification if applicable.
• Flexibility to work shifts, including nights, weekends, and holidays.

Work Area

Main Kitchen and F&B service areas.

Health & Safety

• Follow all departmental policies and procedures regarding safe work practices and personal protective equipment.
• Comply with Occupational Health & Safety regulations and local health requirements.
• Report any injuries, hazards, or unsafe equipment immediately.
• Participate in maintaining a safe working environment and contribute to the hotel’s health and safety initiatives.