Job Description

Department                 :           Culinary

Position                       :           Chef De Partie – Grade Manager

Reports to                   :           Chef De Cuisine

Summary of Responsibilities:

Reporting to the Chef De Cuisine / Sous Chef, responsibilities and essential job functions include but are not limited to the following:

Job Summary

Strive to exceed guest expectations and take the culinary team going from good to great.  Always act in a professional manner using the company’s Mission, Vision and Values.

 Technical Skill

Needs to be experienced in the Preparation of the Following:

1. Simple and Compound Salads
2. Salad Dressings
3. Pates and Terrine
4. Cold Canapés preparation and presentations
5. Very Creative in cold food preparation and presentations

Responsibilities:

• Needs to take the overall responsibility of Garde Manger Kitchen /Cold Kitchen.
• Creating Specialty Cold Kitchen Menus and executing the same.
• Conduct daily shift briefings to kitchen colleagues in the absence of Jr Sous Chef & Sous Chef
• Promote a Fun/ Professional and Disciplined work environment
• 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 as per Municipality / Food control
• 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
• Strives to maintain & improve all food preparations & presentations
• Strives to improve J.D.P results for Food Quality
• Act as an extension of kitchen managers to communicate food consistency & quality
• Conduct daily inspection of all Pre Preparation (Mis En Place) to ensure freshness & quality standards for his / her Section
• Strive to develop as a leader by attending Fairmont Managerial Courses
• Assign and follow–up tasks as dictated by business volumes
• Be creative in menu creation using available resources.
• Perform all or any other reasonable duties as required by the department head.

Qualifications:

• Previous experience in the Cold Kitchen is a must.
• Journeyman’s papers or international equivalent required
• Diploma Certification in a Culinary discipline is an asset
• Computer literate in Microsoft Windows applications an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):         

• Constant standing and walking throughout the shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps