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Chef De Partie – Grade Manager

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


  • 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.



  • 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