Demi Chef De Partie

Fairmont Dubai Every memorable dining experience at Fairmont Hotel Dubai begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. The care and quality you devote to food preparation as Demi Chef de Partie will result in truly spectacular fare that delights our guests. Reporting to the Executive 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 and/or 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. • Complete daily checks of all mise en place to ensure freshness and quality standards. • 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. • Other duties as assigned .

• Previous experience in the Culinary field required   • Journeyman’s papers or international equivalent required   • Diploma Certification in a Culinary discipline preferred   • 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  Physical Aspects of Position (include but are not limited to):  • Frequent standing and walking throughout shift  • Occasional lifting and carrying up to 20 lbs  • Frequent kneeling, pushing, pulling, sitting  • Occasional ascending or descending ladders, stairs and ramps

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 and/or 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. Complete daily checks of all mise en place to ensure freshness and quality standards. 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. Other duties as assigned.