Chef de Partie, The Savoy

at  Fairmont

Company Description
The Savoy, a Fairmont Managed Hotel, is one of the world’s most iconic hotels. A renowned leaders in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.
Job Description
Job title: Chef De Partie (48-hours contract)
Inspired & supported by: Executive Chef

PLEASE NOTE THAT WE BELIEVE IN FLEXIBILITY AND MULTI-SKILLING, AND YOU MAY BE ASKED TO DO DIFFERENT TASKS FROM TIME TO TIME TO ENABLE US TO MEET THE NEEDS OF OUR GUESTS AND COLLEAGUES.

Additional Information

YOUR PURPOSE WILL BE:

Assisting the Chef, Sous Chef and Senior Chef de Partie in the production of morning goods to the required standard. Assisting with any training needs. To help to control section on which he/she is working and to deputise in Senior Chef de Partie’s absence. To ensure smooth running of the section and to see that all areas of the section maintain The Savoy standards. To cook any food on a daily basis according to business requirements.

YOU WILL BE ACCOUNTABLE FOR:

• Ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team
• Co-ordinate all team members, ensuring that they perform well and cohesively
• Check and supervise all aspects of the kitchen
• Work closely with Sous chefs on all day to day matters
• Ensure that all information relating to bookings and movement is communicated and understood by all team members
• Check function sheets daily and communicate any movements to the team
• Supervise and demonstrate cooking methods for all outlets, when required
• Observe and test foods being served
• Ensure the proper handling of all food items in accordance with health & hygiene procedures
• Report anything that may be considered a health or hygiene hazard
• Participate in training programmes
• Consider the availability of all raw food items and order items accordingly
• Participate in receiving and checking incoming goods
• Carry out any external duties such as special events, promotions and demonstrations
• Carry out any other reasonable request as directed by your manager
• Aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your work place
• Aware of, and comply with Food Acts.
  Qualifications

WHAT YOU WILL NEED TO DO THIS ROLE:

• 3-5 years’ experience in the Hospitality Industry.
• Outstanding communication skills, both written & verbal.
• A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
• Enthusiastic and positive personality with the ability to build trusting relationships with others.
• Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.
• Applicable job related skills as per Accountable Duties