Fairmont Chef De Partie - Main Kitchen in Kunshan, China

Primary Location
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Chef de Partie

Every 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.

Hotel Overview: Nestled along the shores of the legendary Yangcheng Lake, Fairmont Yangcheng Lake is a luxury five star resort with over 80 hectares of lush parkland, recreation facilities and Yue Feng Organic Farm. The hotel features 200 guest rooms with lakeside views plus an additional 25- room VIP villa, 1,600 square meters of function space, a Willow Stream Spa and Health Club and 5 Food and Beverage Outlets, including high-end signature Chinese Restaurant.

Summary of Responsibilities:

Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:* *

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Actively share ideas, opinions and suggestions in daily shift briefings
  • Ensure all kitchen Colleagues are aware of standards and expectations
  • Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
  • Continually strive to improve food preparation and presentations
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  • Have full knowledge of all menu items, daily features and promotions
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Delight our guests and provide The Fairmont Experience by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest’s expectations
  • Assist the Sous Chef or Chef de Cuisine in implementing and executing of activities, promotions, menu implementations according to the annual plans
  • Assist Sous Chef or Chef de Cuisine in all menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
  • Follow directions and maintain good working relationships with supervisors and managers
  • Maintain a good working relationship with other employees, providing instruction and encouragement as needed
  • Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s satisfaction
  • Understand and Participate in managing kitchen’s food cost as well as kitchen operating supplies, and kitchen energy costs
  • Know and apply ability to operate kitchen equipment safely and properly in the kitchen
  • Assist the Sous Chef or Chef de Cuisine in the preparation and control of daily and weekly market lists
  • Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs
  • Constantly strive to reduce energy consumption through awareness
  • Monitor Kitchen maintenance and report any defects of operating equipments to Sous Chef or Chef de Cuisine
  • Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as lead by Hygiene Officer, including physical cleaning of areas as required
  • Ensure that all junior employees report for duty in each outlet with correct uniform in a timely manner
  • Respect and accommodate servers request regarding guests’ preference and requests
  • Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation
  • Follow Standard Operating Procedures to complete requisitions, obtains proper signatures, submit, pick up transport and store all items
  • Report and handle any accident immediately, no matter how minor
  • Respond properly in any hotel emergency or safety situation
  • Perform other task or projects as assigned by hotel management and staff
  • Work flexible hours as hotel business changes
  • Complete opening duties:
  • Set up work station with required mis en place, tools, equipment and supplies according to standards
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards
  • Check production schedule and par stocks.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks
  • Transport supplies from the storeroom and stock in designated areas
  • Inform the Sous Chef or Chef de Cuisine of any food shortages before the item runs out
  • Inform Sous Chef of Chef de Cuisine of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens
  • Disinfect and sanitize cutting boards and worktables constantly during the shift
  • Breakdown work station and complete closing duties according to department standards:
  • Return all food items to the proper storage areas
  • Rotate all returned product
  • Wrap, cover, label and date all items being put away
  • Straighten up and organize all storage areas
  • Clean up, wipe down and sanitize all food prep areas, reach-ins/walk-ins, shelves
  • Return all unused and clean utensils/equipment to the specified locations
  • Turn off all equipment not needed for the next shift
  • Restock items that were depleted during the shift
  • The ability to read, write and communicate verbally in English
  • The ability to prepare and present on a timely basis all foods for meal service
  • The ability to work standing for up to ten hours in a kitchen environment
  • The ability to cook a wide variety of foods in all modern and classical cooking techniques
  • Ensure adherence to Fairmont’s Code of Ethics
  • Support Hotel Committees
  • Support Service Plus Recognition Program
  • Ensure Employee engagement Survey Goals are met
  • Ensure grooming standards are met
  • Other duties as assigned
Employee Status

Qualifications:

  • Previous experience in the Culinary field required
  • Journeyman’s papers or international equivalent required
  • DiplomaCertification in a Culinary discipline an asset
  • Computer literate in Microsoft Window applications an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • Strive to exceed guest expectation and take the culinary team going from good to great
  • Always act in a professional manner using the company’s Mission, Vision and Values

Physical Aspects of Position (include but are not limited to): * *

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Occasional ascending or descending ladders, stairs and ramps

Visa Requirements: Must be legally eligible to work in China**

APPLY TODAY: Whether you’re launching your career or seeking meaningful employment, we invite you to visit http://www.fairmontcareers.com/ to learn more about Fairmont Hotels & Resorts—and the extraordinary opportunities that exist!

ABOUT FAIRMONT HOTELS & RESORTS

At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That’s 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 that includes landmark locations like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel. Our teams are 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 its responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

Primary Location: China-Kunshan-Fairmont Yangcheng Lake

Employee Status: Regular

Job Level: Management / Supervisory

Schedule: Full-time

Shift: Rotating / Shift Work

Travel: No

Closing Date: 31.Aug.2017, 10:59:00 AM

Req ID: KUN01347