Demi Chef De Partie (Hot & Cold) at Fairmont Hotels & Resorts

About the job

Demi Chef de Partie-(Hot & Cold Kitchen)

Maintains the highest standards of food quality and presentation in workstation as directed by the CDP on duty. Must have some knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde-manger, vegetable, butcher, soups, and sauce stations.

What’s In It For You

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities

What You Will Be Doing

• Produce quality product in a timely and efficient manner for the guests or staff.
• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his/her section.
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions

Your Experience And Skills Include

• Experience and proficiency in a la carte and production cooking
• Experience in a luxury hotel with comparable service and standards an asset
• Creative and passionate about food and customer service
• Able to work in a high-pressure environment
• Excellent interpersonal and communication skills; a team player
• Culinary art diploma is an asset
• Previous experience as a commis/cook required
• Food Handler certificate require