Pastry Chef de Partie

Fairmont Hotels & Resorts; Dallas (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

Fairmont Hotels & Resorts seeks a Pastry Chef de Partie for their Dallas location. This role involves planning and preparing quality menu items while leading a kitchen team to deliver exceptional dining experiences. Ideal candidates will have significant experience in full-service hospitality settings and a passion for culinary excellence.

Benefits

Paid time off

Medical, Dental, and Vision Insurance, 401K

Complimentary Shift Meal

Employee benefit card with discounted rates worldwide

Learning programs through our Academy

Opportunities for career growth and international promotion

Qualifications

• At least 5 years of experience as a Commis and Demi Chef de Partie in a full-service hotel or restaurant.
• Proficiency in different kitchen areas and previous supervisory experience.

Responsibilities

• Plan, prepare, set up, and provide quality service for menu items.
• Direct, train, and monitor the performance of the kitchen staff.
• Maintain cleanliness and sanitation of work areas and equipment.

Skills

Creativity

Team Player

Interpersonal Skills

Communication Skills

Ability to Work Under Pressure

Education

Culinary Art Diploma

Food Handler Certificate

Job description

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Company Description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social, cultural, convention, and corporate events, setting the stage for unforgettable memories.

Job Description

Plan, prepare, set up, and provide quality service in all areas of food production for menu items and specials in designated outlets, adhering to standards and plating guide specifications. Direct, train, and monitor the performance of Commis and Demi Chef de Partie. Maintain organization, cleanliness, and sanitation of work areas and equipment.

1. Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
2. Ensure proper maintenance and use of equipment; use equipment only as intended.
3. Anticipate guests’ needs, respond promptly, and acknowledge all guests, regardless of busyness or time of day.
4. Review daily production sheets with the Sous Chef.
5. Prepare and delegate the production of necessary food items according to standards.
6. Oversee daily operations of the station.
7. Liaise with Front of House Managers as needed.
8. Minimize overproduction and food waste; ensure proper rotation, labeling, and storage to reduce food costs.
9. Participate in training junior staff and apprentices in culinary skills.
10. Adhere to standardized recipes and specifications to maintain consistency and standards.
11. Carry out station opening and closing procedures to standard.
12. Operate all kitchen equipment safely.
13. Handle, store, prepare, and serve food safely according to hotel and government Food Safety guidelines.
14. Prepare ingredient lists for station orders and seek approval from the Sous Chef.
15. Maintain a clean and safe working environment and participate in health and safety initiatives.
16. Follow hotel environmental policies and initiatives.

Qualifications

• At least 5 years of experience as a Commis and Demi Chef de Partie in a full-service hotel or restaurant.
• Ability to work all stations on the line.
• Previous supervisory experience.
• Proficiency in different kitchen areas.
• Experience in a luxury hotel with comparable standards is an asset.
• Creative, passionate about food and customer service.
• Ability to work under high pressure.
• Excellent interpersonal and communication skills; a team player.
• Culinary art diploma or equivalent vocational training.
• Food Handler certificate required.

Additional Information

What’s In It For You

• Paid time off
• Medical, Dental, and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card with discounted rates worldwide
• Learning programs through our Academy
• Opportunities for career growth and international promotion

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality

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