Demi Chef De Partie

Four Seasons - Whistler, BC (24 days ago)

Apply Now


The Demi Chef de partie function is to lend aid to the chef de partie where ever possible. They must also be flexible enough to move from department to department (substitute or relieves cook of a comparable or junior station) when necessary. Prepares sauces, cold meats and vegetables. Cooks the lunch and dinner, assist in making pastry, cold & hot preparation
Follow notes of recipes, ingredients that are to be served with the feature menu or that you are trained or shown
Preparing, cooking, finishing, and garnishing of all Hot & Cold food products
Preparation of menus for restaurants and banquet, ( a la carte or buffet )
Make sure that set ups and mise-en-place are done accurately before opening the restaurant
In the respective kitchen areas, check the Food Rotation, Food quality and Presentation
Work according to standard recipes procedure
Give support in setting up all buffet
Ensure your kitchen section has sufficient back up to help the service to run smoothly
Keep all food storage and refrigeration very clean
Make sure the kitchen is always clean; there should be no concessions made with regard to cleanliness
Help in preparing requisitions and par stocks to ensure sufficient supplies at all times and avoid overstocking
To be aware of functions, in house occupancy for breakfast or any other relevant information in the banquet notice board
Help the preparation of all required food products and checks taste appeal, quantity and quality constantly
Ensures that preparations are ready on time and sufficient in quantities to operate service hours uninterrupted.(For buffet and a la carte restaurant)
Knowledgeable in regards to preparation, method, ingredients and presentation

For the buffet attendant:
  • Attend to specific guests need and requirement as directed
  • Cook, grill or carved in the open kitchen following the standard of hygiene and sanitation required by your supervisor

Maintain high standard of quality at all times
Keep in mind hygiene standards and his work practice
Introduce, teach and instruct your subordinates
Insist on hygiene and sanitary conditions in all your working area
Perform any other duties that may be assigned by the restaurant chef, sous chefs and chef de partie
Follow the working hours of the schedule indicated in your kitchen area (days off and vacations)
Ensure you are punctual according to your schedule
Ensure that you perform your duties in a clean uniform
Cook for all the function sheets and the dishes relevant to your menu
Training personnel, maintaining quality control, explaining to the commis how to carry out the work exactly and why it should be done in a certain way
Develop and maintain good relationships with all restaurant services.(Banquet, restaurant and stewarding)
You have to help your subordinates to execute their tasks


A profound knowledge of your kitchen section
A thorough knowledge in food and service in the respective kitchen
Efficiency in your work, superiors and your colleagues
To have a thorough understanding of English language


Working hours: flexible
5 working days a week

Learn more about what it is like to work at Four Seasons – Visit us at:

We look forward to receiving your application!