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Pasta Chef (Chef de Partie Pastaio)

Job Information
Author saviovolpe
Date December 7, 2016
Type Full Time
Company Osteria Savio Volpe
Salary 15.58 - Per Hour
Location 615 Kingsway
Category Business / Management
Contact Information
Mark Perrier mark@saviovolpe.com

Employer: Osteria Savio Volpe

 

NOC Code: 6241

 

Wage: $15.58 per hour

 

Anticipated Start Date: As soon as possible

 

Terms of Employment: Full-Time, Permanent. 45 hours per week.

 

Job Description

 

Osteria Savio Volpe is currently looking to grow our team and fill the full time permanent position of Chef de Partie Pastaio.

 

The main duties will be the following:

  • Pasta production
  • Maintaining inventory of products required
  • Completing prep list items before service
  • Maintaining cleanliness standards throughout shift
  • Executing menu to a high degree during service
  • Clean up of station and kitchen after service
  • Ensuring prep lists are complete for the following day

 

Work Location Information

 

Osteria Savio Volpe Restaurant

615 Kingsway

Vancouver, BC V5T 3K5

Telephone: 604-428-0072

Cell: 778-883-7311

 

Qualities of Applicant

 

  • A strong passion for food and cooking
  • Be very familiar with all types of pasta production. Extruded, hand formed (examples include but not limited to: orecchiette, cavetelli, garganelli, farfalle, strozzapreti, pici) and laminated egg based stuffed and hand cut noodles
  • The ability to maintain a consistent high quality product while producing a large volume of pasta fresh daily a must
  • A high proficiency in line cooking under pressure necessary
  • Be a team player with good communication skills
  • A desire to grow professionally with our company

 

Skills Requirement

 

  • Minimum of 1 year of cooking experience in a fast paced professional kitchen
  • Must speak English

 

Security and Safety

 

  • Must be bondable

 

 

Benefits

 

  • Overtime
  • One Paid Meal Daily

 

Contact Information

 

All interested candidates meeting the above criteria please forward resumes

Contact: Mark Perrier

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