Casual Demi Chef de Partie, Colleague Restaurant: Backstage at Fairmont Hotels & Resorts

Your purpose will be:

• To support the Sous Chef and Chef de Partie in delivering high-quality, nutritious meals for our colleagues, while taking ownership of your section and mentoring junior team members.
• Managing mise en place and cooking for your section to maintain consistency and quality
• Assisting in the development of menus and sharing creative ideas for improvement
• Leading and mentoring Commis Chefs and Kitchen Porters, setting a positive example
• Ensuring compliance with food hygiene, health & safety, and COVID-19 regulations at all times
• Maintaining a clean and well-organised section, including completing stock takes and cleaning schedules
• Attending kitchen briefings and contributing to team discussions
• Reporting any issues to the senior kitchen team, while always seeking ways to improve operations

You will be accountable for:

• Running a designated section with minimal supervision
• Preparing and cooking high-quality dishes in line with our recipes and standards
• Supporting the wider kitchen team to ensure smooth and efficient service during all shifts

Qualifications

What you will need to do in this role?

• 2+ years' experience in a professional kitchen, ideally in a hotel or large-scale operation
• Solid knowledge of basic culinary techniques and food safety standards
• A passion for hospitality and pride in delivering high-quality food
• Effective communication skills and the confidence to interact across teams
• A positive, can-do attitude and the ability to work well under pressure
• Good organisational skills and the ability to work independently when needed