QUALIFICATIONS

• Minimum 5 years of previous Chef De Partie experience running large scale banquet operations, preferably in a luxury hotel with comparable service and standards.
• Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
• Experience in a luxury hotel with comparable service and standards an asset
• Valid City of Toronto Food Handler Certificate required
• Must have experience and be proficient in both a la carte and production cooking
• Previous supervisory experience
• Excellent interpersonal and communication skills
• Aspires to become a Sous Chef with Fairmont Hotels and Resorts

Maintains the highest standards of food quality and presentation in workstation as directed by the Sous Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of garde manger, vegetables, soups, and sauce stations. Possesses strong leadership qualities and communication skills written and verbal, able to supervise and train several individuals of varying skill levels. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.

• Review the days requirements with the Sous Chef., prepares and when required delegates duties and ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
• Liaises with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers telephone responding to questions as required when Sous Chef is not available.
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean & organized including fridge/freezers, countertops, range tops
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Ensures that all ECOSURE standards + processes are completed on a daily basis in his or her kitchen department , this includes but isn’t limited to filling out daily temperature logs , labelling and dating of items , as well ensuring food storage areas are cleaned daily and standard hierarchy is followed
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely fashion
• Complete other job related duties as assigned by the supervisor
• Responsible for the day to day operations their station
• Prepares lists of food products required for station for Sous Chef order and approva

Job Description

Maintains the highest standards of food quality and presentation in workstation as directed by the Sous Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of garde manger, vegetables, soups, and sauce stations. Possesses strong leadership qualities and communication skills written and verbal, able to supervise and train several individuals of varying skill levels. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.

• Review the days requirements with the Sous Chef., prepares and when required delegates duties and ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
• Liaises with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers telephone responding to questions as required when Sous Chef is not available.
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean & organized including fridge/freezers, countertops, range tops
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Ensures that all ECOSURE standards + processes are completed on a daily basis in his or her kitchen department , this includes but isn’t limited to filling out daily temperature logs , labelling and dating of items , as well ensuring food storage areas are cleaned daily and standard hierarchy is followed
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely fashion
• Complete other job related duties as assigned by the supervisor
• Responsible for the day to day operations their station
• Prepares lists of food products required for station for Sous Chef order and approval