Company Description Curryish Tavern is a modern Indian dining concept that pairs bold, traditional flavors with seasonal local Canadian ingredients to create distinctive and memorable dishes. The restaurant offers an exciting, eccentric space where each dish is inspired by a story and crafted to surprise guests with new tastes and textures. Founded by Chef Miheer Shete as a pandemic pivot, Curryish has grown into a beloved concept with a dedicated following. The team is committed to showcasing Indian cuisine in an approachable way and highlighting its versatility, while maintaining high standards of creativity and guest experience.
Role Description The Chef De Partie will work full time, on site at Curryish Tavern in Toronto, ON, overseeing a designated section of the kitchen and ensuring consistent, high-quality preparation and presentation of dishes. Day-to-day responsibilities include executing menu items to specification, assisting with mise en place, managing food rotation, and maintaining a clean, organized workstation in alignment with food safety standards. The role collaborates closely with the Head Chef and sous chefs to develop new dishes, refine existing recipes, and support smooth service during busy shifts. The Chef De Partie will train and guide junior kitchen team members, help monitor portion control and waste, and contribute to an efficient, respectful, and safety-focused kitchen environment.
Qualifications
- Strong skills in hot and cold line cooking, sauce preparation, and station management, with the ability to work quickly and accurately under pressure.
- Experience with Indian cuisine or spice-forward cooking, and an interest in combining global techniques with local, seasonal ingredients.
- Knowledge of food safety, hygiene, and kitchen sanitation standards, including proper handling, storage, and labeling of ingredients.
- Ability to follow recipes and plating standards while maintaining consistency, portion control, and quality across all dishes.
- Effective communication and teamwork skills to coordinate with chefs, servers, and support staff during service.
- Experience training or mentoring junior kitchen staff and contributing to a positive, inclusive, and respectful work culture.
- Previous experience as a Chef De Partie, Line Cook, or similar role in a professional kitchen; experience in high-volume or upscale casual dining is an asset.
- Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
- Culinary education or formal training is an asset but equivalent practical experience will be considered.
