Chef De Partie

We are thrilled to present an exceptional opportunity to join our esteemed culinary team at the renowned Fairmont Olympic Hotel as a Chef De Partie. As a Chef De Partie, you will have the chance to showcase your culinary skills and contribute to creating memorable dining experiences for our guests. If you are passionate about food, possess creativity in the kitchen, and thrive in a fast-paced environment, we invite you to apply.What is in it for you:$30.00 per hourEmployee travel program offering discounted rates in Fairmont’s and Accor worldwideParking/Commuting DiscountsComplimentary meal in our Staff Dining roomLearning programs through our AcademiesMedical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance401K Retirement plans with a 4% match for all colleaguesOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activitiesFun, elegant atmosphere with amazing colleagues!Key Responsibilities:Review the days requirements with the Sous Chef., prepares and when required delegates duties and ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.Liases with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers telephone responding to questions as required when Sous Chef is not available.Actively participates in training of culinary skills to junior staff and apprenticesAdhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are metKeeps work station clean & organized including fridge/freezers, countertops, range topsEnsures that station opening and closing procedures are carried out to standardKeeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.Operate all kitchen equipment and conduct themselves with safety in mind at all timesEnsures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef  in a timely fashionComplete other job related duties as assigned by your supervisorResponsible for the day to day operations of his/her station Prepares lists of food products required for station for Sous Chef order and approval