Demi Chef de Partie

Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.   

Prime Function:

• Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

Kitchen Planning:

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Director of culinary on menu plan and design in consultation with the Sous Chef and Chef De partie.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.

People Management:

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.

Financial Management:

• Monitor the operations of the department to ensure that the food wastage is minimized.
• Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management:

• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
• To ensure that the preparation and presentation of food complies with the standards.
• Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Control and analyze on an on-going basis the following:
  • Quality levels of production and presentation,
  • Guest satisfaction,
  • Operating food cost,
  • Cleanliness, Sanitation, and Hygiene.
• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.