Chef De Partie - Halwai

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Meet guests and wedding planners and design special menu for events and weddings
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Coach and mentor sous chefs and culinary colleagues
• Conduct corrective disciplinary action forms and documentation as needed
• Completes daily temperature log books and insures FIFO of all received goods.
• Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
• Place work orders for items needing repair
• Other duties as assigned

• Diploma Certification in a Culinary discipline an asset
• A passion for food, desire to further develop culinary and leadership skills
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Other duties as assigned
• Minimum 3-4 years experience in chosen specialty

Fairmont