Chef de Partie (MPW- Steakhouse) at Fairmont Hotels & Resorts

Job Description

• Prepare and cook a variety of steaks to the highest standards, ensuring consistent quality and presentation.
• Manage the preparation of side dishes, sauces, and accompaniments that complement our steak offerings.
• Ensure all dishes are prepared according to MPW Steak House recipes and specifications.
• Oversee a specific section of the kitchen (e.g., grill, sauces, vegetables), ensuring smooth and efficient operations.
• Maintain cleanliness and organization of your designated station, adhering to all health and safety regulations.
• Monitor and inspect the quality of ingredients and finished dishes.
• Implement and uphold high standards for taste, appearance, and presentation.
• Assist in inventory management, including monitoring stock levels and communicating needs to the Sous Chef or Head Chef.
• Ensure proper storage and handling of all food items to minimize waste and maintain freshness.
• Work closely with other kitchen staff to ensure timely and efficient meal preparation.
• Communicate effectively with the front-of-house team to accommodate special requests and dietary requirements.
• Mentor and support junior kitchen staff, fostering a positive and productive work environment.
• Participate in ongoing training to enhance culinary skills and stay updated with industry trends.
• Adhere to all health and safety regulations, including proper food handling, sanitation, and workplace safety standards.
• Ensure compliance with local, state, and federal regulations related to food service operations.

Qualifications

• Culinary degree or relevant certification preferred.
• Minimum of 1-2 years of experience as a Chef de Partie or Strong Demi Chef with at least 2 years of experience in a high end Steak house, preferably in a high-volume steakhouse or fine dining environment.
• Proven expertise in grilling and preparing various cuts of steak.
• Strong knowledge of culinary techniques, especially related to meat preparation and cooking.
• Excellent knife skills and proficiency in using kitchen equipment.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational and time-management and Communication skills.
• Passion for culinary excellence and a commitment to delivering outstanding guest experiences.
• Ability to work collaboratively as part of a team.
• High level of professionalism and a positive attitude.