CHEF DE PARTIE (GENERAL/PASTRY/BUTCHER)

At Hamilton Princess & Beach Club, our approach to Human Resources begins with selecting the best candidates to join our global team of service professionals committed to turning moments into memories for our guests. As a member of our Food & Beverage team your passion and commitment will ensure that all food is prepared to exceed guest’s expectations and to provide an outstanding dining experience.

Summary of Responsibilities:

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

•  Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Demonstrate Fairmont core values in all interactions
• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Continually strive to improve food preparation and presentations
• Have full knowledge of all menu items, daily features and promotions
• Ensure all kitchen Colleagues are aware of standards and expectations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Actively share ideas, opinions and suggestions in daily shift briefings
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Follow and ensure compliance with all corporate, hotel and departmental policies and procedures
• Participate in hotel committees
• Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
• Perform any other duties, tasks, and assignments within your department as required.

Butcher: Additional responsibilities include:

• To complete daily Meat, Fish & Poultry market lists based on hotel volume
• To ensure daily rotation of all Butchery items from the outlets to maintain quality
• To liaise with Director of Purchasing to communicate quality for money ratio
• To maintain consistency for all items leaving the Butcher Shop
• To keep inventory of red meats to ensure proper aging of meats

Qualifications:

• At least three years general culinary; pastry / baking; or butchery experience in a luxury hotel environment is required
• Documented culinary certification (Red Seal certificate, Journeyman’s papers of international equivalent) is strongly preferred
• At least 1 year international experience is preferred
• Demonstrated creative culinary skills are required
• Strong interpersonal and communication (verbal and written, fluent in English) skills are required
• Proven ability to work efficiently in a demanding and fast paced environment
• Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
• Proven ability to focus attention on guest needs, remaining calm and courteous at all times
• Computer literate in MS Office applications is an asset
• Strong work ethic, highly responsible, reliable and the ability to work shifts, extended hours including evenings, weekends and public holidays is required

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, using elevators