CHEF DE PARTIE
Hyatt Place Toronto Airport – Manga Hotels
About Us:
The soon to open Hyatt Place Toronto Airport, located minutes away from the Pearson International Airport combines style, innovation and 24/7 conveniences perfectly suited for today’s multi-tasking traveler.
We pride ourselves on delivering a world-class hospitality experience combined with stylish accommodation, 24/7 convenience and intuitive service.
Job Overview
As a Chef de Partie, you will lead a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes to Hyatt Place standards. You will oversee the daily operations of your station, mentor junior staff, and maintain consistency, hygiene, and efficiency in food preparation.
Key Responsibilities
Manage and operate an assigned kitchen section, ensuring timely and high-quality preparation of food. Prepare meals according to recipes, portion standards, and presentation requirements. Assist in planning daily prep schedules for your station and ensure efficient line setup. Monitor inventory levels for your section, report shortages, and assist with ordering and receiving supplies. Maintain cleanliness and sanitation standards in your station according to local health regulations and hotel policies. Train, mentor, and supervise junior cooks and kitchen assistants in your section. Collaborate with other kitchen staff and departments, including Front of House, Banquets, Catering, and Maintenance, to ensure smooth service. Ensure proper storage, labeling, and rotation of food items to minimize waste. Follow all Hyatt Place standards and procedures for food safety, preparation, and presentation. Perform other kitchen duties as assigned to ensure smooth operations.Qualifications & Requirements
Culinary diploma, apprenticeship, or equivalent professional culinary experience. Minimum 3 years of experience in a professional kitchen, with at least 1 year supervising a section preferred. Strong knowledge of food preparation, cooking techniques, and plating standards. Ability to lift up to 50 lbs, stand for long periods, and perform physical tasks such as bending, kneeling, and stooping. Excellent communication and teamwork skills to coordinate with kitchen and other departments. Basic math skills for measurements, portioning, and inventory management. Food Handler Certificate or equivalent, and alcohol awareness certification if applicable. Flexibility to work shifts, including nights, weekends, and holidays.Work Area
Main Kitchen and F&B service areas.
Health & Safety
Follow all departmental policies and procedures regarding safe work practices and personal protective equipment. Comply with Occupational Health & Safety regulations and local health requirements. Report any injuries, hazards, or unsafe equipment immediately. Participate in maintaining a safe working environment and contribute to the hotel’s health and safety initiatives. Posted September 7, 2025