Demi Chef de Partie

Fairmont Hotels & Resorts; Cape Town; On-site; ZAR 200 000 - 240 000; Full time

Job summary

A leading luxury hotel chain in Cape Town is seeking a Demi Chef d Partie. The ideal candidate will have at least 2 years of experience in a luxury hotel environment, with a strong knowledge of ingredients, and food safety practices. Responsibilities include supporting kitchen operations, ensuring food quality, and effective stock management. Candidates should be enthusiastic and driven to exceed guest expectations. Competitive compensation and professional development opportunities are offered.

Qualifications

• 2 years of experience in a luxury hotel environment.
• Food Hygiene and Safety trained.

Responsibilities

• Attend daily shift briefings for operational requirements.
• Support and motivate kitchen colleagues.
• Ensure cleanliness and proper hygiene practices in the kitchen.
• Assist in stock management and minimize wastage.

Skills

Strong working knowledge of ingredients and products

Strong communication skills

Enthusiastic and guest driven

Education

Accreditation from a recognized Culinary School

Job description

About Fairmont Hotels & Resorts: We offer our guests the finest hospitality experience in each of our destinations. That is why you'll find exceptional work opportunities-throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific-as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels guided by values of Respect, Integrity, Teamwork and Empowerment. We employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Scope of position

The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety.
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Motivate and support skill development of commis position chefs.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control

• Support Chef d Parties on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (an asset).
• Food Hygiene and Safety trained.
• Strong communication skills.
• Enthusiastic and guest driven.

Employment Equity

We as a company are committed to diversity and inclusivity. Our Employment Equity Plan and Targets will be considered during the recruitment process. We welcome applications from individuals with disabilities and diverse backgrounds.