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Chef De Partie - Breakfast - Jobs in Lake Louise

Fairmont
Job LocationLake Louise
EducationNot Mentioned
SalaryNot Mentioned
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypeContract

Job Description

Job DescriptionEvery memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Chef de Partie will inspire your team to create truly spectacular fare. Come join the culinary team at The Fairmont Chateau Lake Louise. Develop your culinary skills with some of Fairmont’s most talented chefs, while enjoying the lifestyle of the Canadian Rockies.What you will be doing:

  • Review the daily production sheets with the Sous Chef
  • Prepare and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
  • Liaise with Front of House Manager as needed and answers telephone responding to questions when Sous Chef is not available
  • Actively participate 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
  • Keep work station clean and organized including fridges/freezers, countertops and stovetops
  • Ensure that station opening and closing procedures are carried out to standard
  • Keep 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
  • Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
  • Report any and all deficiencies in kitchen equipment functionality and quality of food products to Sous Chef in a timely fashion
  • Responsible for the day to day operations of his/her station
  • Prepare lists of food products required for station for Sous Chef order and approval
  • Ensure a clean and safe working environment, and actively participate in health and safety initiatives
  • Adhere to all hotel environmental policies and initiatives
  • Carry out any other tasks as assigned

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