Demi Chef de Partie: Elevate Daily Dining

Accorhotel; Edmonton; On-site; CAD 39,000 - 40,000; Full time

Benefits offered by this job

Medical benefits

Vision & Dental

Pension plan

Employee travel program

Wellness platform

Learning programs

CSR activities

Career development

Job summary

Fairmont Hotel Macdonald in Edmonton, part of Accor, is seeking a Demi Chef De Partie to join a high-standard kitchen team. You will assist in preparing and presenting dishes for a la carte and buffet services, while maintaining quality and service standards.

The role requires 5-6 years of culinary experience, journeyman papers or international equivalent, and a diploma in a culinary discipline is preferred. Excellent teamwork and the ability to work under pressure are essential.

Qualifications

• 5-6 years of culinary experience
• Journeyman papers or international equivalent required
• Diploma certification in a culinary discipline preferred
• Computer literacy in Windows applications an asset
• Strong interpersonal and problem solving abilities

Responsibilities

• Provide professional, friendly guest service and support teammates
• Ensure consistent preparation of all food items for menus
• Share ideas and suggestions in shift briefings
• Maintain standards and expectations with kitchen colleagues
• Coordinate with Outlet Chefs on guest feedback
• Check mise en place for freshness and quality
• Rotate products to minimize waste
• Know all menu items, features and promotions
• Maintain cleanliness of work areas and equipment
• Follow kitchen policies and safety procedures
• Perform other duties as assigned

Skills

Culinary experience

Journeyman papers

Culinary diploma

Interpersonal skills

Team player

Problem solving

Under pressure

Windows literacy

Education

Journeyman papers

Culinary diploma

Tools

MS Windows

Job description

Fairmont Hotel Macdonald in Edmonton, part of Accor, is seeking a Demi Chef De Partie to join a high-standard kitchen team. You will assist in preparing and presenting dishes for a la carte and buffet services, while maintaining quality and service standards.

The role requires 5-6 years of culinary experience, journeyman papers or international equivalent, and a diploma in a culinary discipline is preferred. Excellent teamwork and the ability to work under pressure are essential.