Demi Chef De Partie - Pastry at Fairmont Hotels & Resorts

Job Description

• Lead by example using Fairmont’s: Mission, Vision & Values
• Support/Coach/Lead & Motivate kitchen colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen colleagues are aware of standards & expectations
• Promote Health and Safety  at all times
• Ensure proper hygiene according HACCP regulations
• Ensure all grooming, spot check and temperature control sheets are filled as required
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage/ spoilage
• Maintain consistent on the job training sessions for culinary colleagues
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback  
• Ensure high standard for food preparation and presentation
• Act as an extension of kitchen managers to communicate food consistency & quality
• Daily checks of all mis-en-place to ensure freshness & quality standards
• Assign and follow – up tasks as dictated by business volumes
• Performs any other reasonable duties as required by the department head
• Promote a Fun/ Professional and disciplined work environment

Academic Qualifications

• Diploma in Hotel & Hospitality Management or Diploma in Culinary Arts

Experience

• The job holder is required to have at least 2 years relevant experience in a similar position in a reputable luxury property or well-founded and reputable hotel preferred 4 Star and above

Personal Attributes

• Excellent communication skills
• Good interpersonal skills
• Good organizational skills and detail oriented
• Public relations and problem solving skills