Objective:

Responsible for all culinary dishes that are prepared in their section. Must be very knowledgeable about his/her specialty, as well as culinary functions in general. Very organized and comfortable working in a high-pressure environment while giving orders within their section. Able to reliably carry out orders handed down to them by the Sous Chef and Executive Chef.

Duties and Responsibilities:

• Oversee the preparation, cooking and presentation of meals for restaurant and banquet functions.
• Directing cooks in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.
• Assists with cutting, marinating and precooking foods.
• Steps in to help other cooks to make sure order is completed on time
• Maintain sanitary conditions and organization in the kitchen
• Ensure health and safety practices and WCB regulations are taught and followed.
• CDP is third in command behind Executive Chef and Sous Chef
• Other duties as assigned

Education & Qualifications:

• Experience in large volume cooking and preparation
• Previous experience in a kitchen/hotel environment
• Excellent communication skills
• Works cooperatively and efficiently in a team environment.
• Be able to perform calmly under pressure
• Manages time effectively
• Red Seal or equivalent required