Demi Chef de Partie

Organize together with the Chef de Partie shifting in the section with regards to mise en place production and its services.

Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.

 Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items 

Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls

Ensure that all kitchen operations are compliant with legislated food safety regulations 

Diploma/Degree in Culinary Arts or related discipline an asset. 

At least 5 years in the kitchen. 

Completed kitchen apprentice or chefs training courses for at least one year.

Fluent in English 

Knowledge of the principles and practices within the Food & Beverage/Hospitality profession 

Sound knowledge about all kinds of cooking techniques and methods 

Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint 

Presentable, well groomed with leadership quality. 

Strong interpersonal and problem solving abilities 

Highly responsible & reliable 

Ability to work well under pressure and independently 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 

Excellent communication and organizational skills 

Able to develop strong work relationships with both Guests and Colleagues alike 

Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective 

Must be flexible in terms of working hours