Chef de Partie - Sushi & Cold Kitchen

About the role

The Westbay Hotel is seeking a skilled Chef de Partie to lead its Sushi and Cold Kitchen stations. You will be responsible for preparing high‑quality dishes, maintaining food safety standards, and supporting the culinary team in a fast‑paced, upscale environment.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters; manage thawing and storage of frozen items.
• Ensure proper portioning, arrangement, garnish, and maintain food logs.
• Monitor food quality and quantity, communicate assistance needs during busy periods, and inform the Chef of excess items for daily specials.
• Notify service staff of menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, and employee coaching as needed.
• Follow all safety, security, and company policies; report maintenance issues and incidents.
• Maintain a clean, professional appearance and uphold confidentiality of proprietary information.

Required profile

• Technical, trade or vocational school degree.
• Minimum 3 years of relevant culinary experience, preferably in sushi and cold‑kitchen operations.
• No prior supervisory experience required.
• Ability to work extended periods standing, walking, bending, and lifting up to 25 lb.

Required skills

• Oven temperature control
• Broiler operation
• Grill operation
• Roaster operation
• Cold food preparation