Chef De Partie

About the role

Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times. Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality. Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos.

What you'll do

• Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation
• Work closely with the Executive Chef and Sous Chefs to ensure seamless kitchen operations and consistency in food preparation
• Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork
• Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table

What you need

• Food safety
• F&B service
• Food production
• Learning and development
• Communication
• Diploma