Chef De Partie - Fairmont
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Job Description
Job Summary: The Chef de Partie will be responsible for managing a specific section of the kitchen ensuring the preparation and presentation of highquality dishes. This role requires a skilled culinary professional with strong organizational abilities leadership potential and a commitment to maintaining the highest standards of food quality and safety.
Key Responsibilities:
Section Management:
- Oversee and manage a designated section of the kitchen including mise en place cooking and plating of dishes.
- Ensure that all dishes are prepared and presented according to Fairmont Dohas established recipes and standards.
- Monitor inventory levels for the section and manage stock rotation to ensure freshness and minimize waste.
Quality Control:
- Maintain high standards of food quality and presentation ensuring consistency and adherence to culinary specifications.
- Conduct regular checks to ensure compliance with food safety and hygiene regulations.
- Address any issues related to food quality or presentation promptly and effectively.
Team Leadership:
- Supervise and train junior kitchen staff including Commis and Kitchen Assistants providing guidance and support to enhance their skills and performance.
- Foster a positive and collaborative team environment encouraging effective communication and teamwork.
Operational Efficiency:
- Contribute to the development and implementation of kitchen procedures and best practices to improve efficiency and consistency.
- Assist in the creation and execution of daily and special menus including seasonal and promotional dishes.
- Manage sectionrelated administrative tasks including ordering supplies and controlling food costs.
Guest Experience:
- Collaborate with the culinary team to create innovative and unique dishes that enhance the guest dining experience.
- Address guest feedback related to food quality or presentation ensuring prompt and satisfactory resolution.
Qualifications :
Qualifications:
Education and Experience:
- Culinary degree or equivalent qualification in culinary arts required.
- Minimum of 34 years of experience in a professional kitchen with at least 12 years in a Chef de Partie role or equivalent supervisory position.
- Experience in highend restaurants or luxury hotels is preferred.
Skills and Competencies:
- Strong culinary skills with a solid understanding of various cooking techniques cuisines and presentation styles.
- Excellent organizational and multitasking abilities with a keen attention to detail and a commitment to maintaining high standards.
- Leadership skills with the ability to motivate and manage a team effectively.
Personal Attributes:
- Passionate about food and dedicated to creating exceptional dining experiences.
- Ability to work efficiently under pressure in a fastpaced environment while maintaining a positive attitude.
- Flexibility to work varied shifts including evenings weekends and holidays.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
