Bar Filo

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146 Yonge St, Toronto, ON

Bar Filo

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

Be the first to review!

146 Yonge St, Toronto, ON

chef de partie

Toronto, Ontario (view on map)

Posted 14 hours ago

Job Description

1. Key Core Qualifications

• Experience: Typically 2–4 years of commercial kitchen experience, with at least 1–2 years as a Demi-Chef de Partie or Line Cook in a high-volume or premium Italian kitchen.

• Education: A degree or diploma in Culinary Arts, Hospitality, or an apprenticeship completion is highly preferred but can be substituted with equivalent proven field experience.

• Certifications: Valid local food safety handling certification (e.g., Food Handler Certificate / SafeCheck).

2. Specialized Italian Culinary Skills & Requirements

A Chef de Partie in an Italian kitchen is expected to possess specific technical skills depending on the station they manage:

• Primi Piatti (Pasta Station):

  • Deep understanding of pasta preparation, including stretching, cutting, and filling fresh pasta (sfoglia, ravioli, tortelloni).

  • Mastery of cooking times for both fresh and dried pasta (al dente precision).

  • Expertise in emulsifying sauces (mantecatura) using pasta water, fats, and cheeses to achieve the perfect coat.

  • Experience executing classic Roman, Bolognese, and regional Italian sauces from scratch.

• Secondi Piatti (Meat/Fish Station):

  • Proficiency in hot-line cooking techniques: searing, roasting, braising (ossobuco, ragù), and grilling.

  • Basic protein butchery and portion control for seafood, veal, beef, and poultry.

• Antipasti & Garde Manger (Cold Station):

  • Knowledge of Italian charcuterie, cheese pairings, slicing techniques, and cold emulsions.

• Forno (Optional but highly valued):

  • Experience managing wood-fired or high-heat deck ovens, dough fermentation, hydration percentages, and pizza-stretching techniques.

3. Operational & Management Requirements

Because a Chef de Partie runs an autonomous section of the kitchen, the role demands strong foundational management skills:

• Station Ownership: Ability to set up (mise en place), maintain, and break down the assigned station independently according to restaurant recipes and presentation specifications.

• Inventory & Waste Management: Responsibility for ordering, receiving, rotating (FIFO), and minimizing food waste within the specific station.

• Line Leadership: Ability to supervise, train, and direct Commis Chefs or Line Cooks assigned to the station, especially during peak service rushes.

• Consistency under Pressure: High physical stamina to stand for long shifts and the mental sharpness to handle heavy ticket volumes while maintaining strict plating standards.