Senior Chef de Partie (General/Pastry/Butcher)

Summary of Responsibilities:

Reporting to the Restaurant Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Treat each and every Guest as a unique individual
• Strong communication skills, daily discussions about work flow, execution, needs etc
• Ensure the consistency in the preparation of all food items according to hotel recipes and standards
• Continually strive to improve food preparation and presentations with Executive Pastry Chef
• Anticipate Guests’ needs with thoughtful and personal touches
• Resolve Guest problems and never say “no” without offering an alternative
• Be an ambassador for the Brand, Hotel, Community and Colleagues
• Be guided by Fairmont core values; respect, integrity, teamwork and empowerment
• Maintain food cost through the minimization of food waste
• Maintain labour cost through productive use of labour
• Assist the Sous Chef in menu creation
• Monitor equipment and report any irregularities to Sous Chef
• Maintain Safety and Sanitation Codes as established by Government Regulations
• Complete all duties as assigned
• Supervise the department in the absence of the Sous Chef

Butcher: Additional responsibilities include:

• To complete daily Meat, Fish & Poultry market lists based on hotel volume
• To ensure daily rotation of all Butchery items from the outlets to maintain quality
• To liaise with Director of Purchasing to communicate quality for money ratio
• To maintain consistency for all items leaving the Butcher Shop
• To keep inventory of red meats to ensure proper aging of meats

• Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
• Perform any other duties, tasks, and assignments within your department as required.

Qualifications:

• Documented culinary certification (Red Seal certificate, Journeyman’s papers of international equivalent) is strongly preferred
• At least 3 years’ general culinary experience in a luxury hotel environment is required
• At least 1 year international experience is preferred
• Demonstrated creative culinary skills are required
• Proven interpersonal, communication skills are required
• Proven ability to work efficiently in a demanding and fast paced environment
• Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
• Proven ability to focus attention on guest needs, remaining calm and courteous at all times
• Computer literate in MS Office applications is an asset
• Strong work ethic, highly responsible, reliable and the ability to work shifts, extended hours including evenings, weekends and public holidays is required

Physical Aspects of Position (include but are not limited to):

• Must be able to work in a physically demanding environment that demands frequent lifting up to 25kgs.
• Standing for entire shift and working in hot and cold temperatures.