Take charge of kitchen organization as a Chef de Partie at Nordik Spa Village. Lead your team in ensuring quality and hygiene standards while delivering exceptional dining experiences.

Under the Executive Sous-Chef's guidance, the Chef de Partie manages daily kitchen operations and drives productivity and safety among team members. This role requires a blend of culinary skill and leadership, focusing on maintaining high standards of hygiene and food preparation processes. You will collaborate closely with cooks and dishwashers to motivate and ensure a cohesive kitchen environment.

Key Responsibilities:
• Implement organizational standardization for kitchen operations
• Oversee task compliance with safety and quality standards




• Manage food orders and verify upon reception
• Conduct regular equipment and appliance checks
• Ensure effective food rotation and spoilage management

Requirements:
• Diploma in cooking or institutional cooking
• Minimum of 3 years kitchen experience
• Bilingual in English and French
• Solid communication and organizational skills
• Accreditation in food safety and hygiene

Elevate dining experiences by ensuring quality culinary output and team performance at Nordik Spa Village.
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📌 Chef de Partie at Nordik Spa Village (Quebec City)
🏢 Groupe Nordik
📍 Quebec City