Chefs de Partie, Preparation Cooks & Line Cooks

Montréal, QC

Start date As soon as possible

Job type

Full time , Part time, Internship, Seasonal Categories Service Counter / Kitchen Staff, Caterer, Cook & Chef , Dishwasher Unpaid internship
Description

 OUR OFFER 

  • Competitive salary 25$ to 40$ / hour (depending on the position and the experience)
  • A schedule that fits with your lifestyle
  • A profitable referral program
  • Employee discounts on meals and Damas branded grocery items
  • Voluntary Retirement Savings Plan

Restaurant Damas - Syrian gourmet restaurant located in the heart of the residential Outremont district

The restaurant has built a reputation over the years. Established in 2010, at the crossroads of rue Fairmont and rue du Parc in Montreal, the chef-owner and his team are dedicated to providing their guests with a memorable experience, serving the most authentic and quality products. superior, thus becoming the pioneer of fine Syrian cuisine in Montreal. Each dish and drink served tells its own unique story just like each of its customers.

Since its creation, Restaurant Damas has been a destination for those curious about authentic Syrian cuisine who seek to live a true experience without comparison. Both a sophisticated and relaxed establishment, Damascus offers its diners a generous portion menu ideal for sharing in addition to a wide variety of private import wines, spirits and Signature Cocktails; something to delight all your senses. A true icon in the field, Restaurant Damas guarantees the finesse and authenticity of its products; promising quality in service, ambience, glass content and every bite brought to the lips of its guests.

"At Restaurant Damas, it's authenticity and attention to detail that drives us. "

It is in the company's values ​​to create not only an exceptional experience for its customers but also for its employees who work hard to keep the magic present in every sip and in every bite.

MAIN DUTIES

  • Chefs perform some or all of the following duties:

    • Sous-chefs and Chef de partie

      • supervise the work of specialist chefs, chefs, cooks and other kitchen workers;

      • explain new cooking techniques and new equipment to kitchen staff;

      • may prepare menus and order food and kitchen supplies;

      • prepare and cook, if necessary, meals or specialty foods.

    • Specialized chefs & cooks

      • prepare and cook meals or specialty foods, such as pastries, sauces, soups, salads, vegetables, meat, poultry and fish dishes, and create decorative pieces for special events like banquets;

      • teach cooks to prepare, cook, decorate and present food;

      • create new recipes;

      • supervise cooks and other kitchen workers;

      • prepare menus, if necessary;

      • order food and kitchen supplies as needed.

    • Cooks perform some or all of the following duties:

      • prepare and cook full meals or dishes;

      • prepare and cook special meals for patients as directed by the dietitian or chef;

      • supervise kitchen helpers and establish their work schedules;

      • supervise kitchen operations;

      • keep an inventory of food, supplies and equipment;

Requirements
CONDITIONS OF ACCESS TO THE PROFESSION
  • Cooking experience required

  • A high school diploma is required.

  • Cook's Certificate of Qualification, available in all provinces and territories, or equivalent skills, training and experience, is a plus.

  • Several years of food preparation experience in a commercial establishment, including two years in a supervisory position and experience as a sous chef, specialist chef or chef, as well as management training, are usually required of first leaders.

  • Several years of food preparation experience in a commercial establishment are usually required for sous chefs, specialty chefs and chefs.

  • Qualified cooks can earn a Red Seal after passing the Interprovincial Red Seal exam.

  • The Chef de Cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (FCCC), is offered to qualified chefs.

PROFESSIONAL CATEGORY

  • Sales and services

COMPETENCE LEVEL

  • Technical

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Chefs de Partie, Preparation Cooks & Line Cooks at Restaurant & Bar Damas

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