We invite you to join the world of luxury hospitality at Fairmont Southampton as our new Chef de Partie. The Chef de Partie reports to the Sous Chef and is responsible for delivering exceptional culinary experiences within their designated kitchen section. This role ensures that all dishes are prepared to the highest standards of quality, presentation, and safety while supporting operational efficiency. The CDP contributes to the overall guest experience, maintains compliance with brand standards, and supports the development of junior culinary staff.
What you will be doing
Culinary Operations & Production
- Execute a la carte, buffet, and specialty menus with precision and consistency in alignment with brand standards
- Manage station setup, mise en place, and breakdown to ensure readiness and efficiency for all services
- Ensure proper product rotation, minimize waste, and maintain inventory for your section
- Operate kitchen equipment safely, inspect and maintain tools, and report malfunctions promptly
- Contribute creative ideas to menu specials, recipes, and seasonal offerings
- Demonstrate awareness of allergens, dietary restrictions, and special menu requirements, ensuring proper communication and controls.
- Ensure accurate portion control and recipe adherence to maintain consistency and food cost targets.
Quality, Guest Experience & Brand Standards
- Deliver consistent taste, quality, and presentation across all dishes produced in your section
- Uphold Fairmont brand standards, including luxury guest service expectations
- Support high-touch guest interactions as required, responding professionally to feedback.
- Apply service recovery principles when guest feedback is received, escalating issues appropriately.
- Maintain discretion and professionalism during all guest-facing interactions.
Team Leadership & Development
- Mentor and guide junior kitchen staff to develop skills and maintain performance standards
- Step into supervisory responsibilities when the Senior Chef de Partie or Sous Chef is absent
- Promote teamwork, communication, and a positive, high-performance kitchen culture.
- Provide on-the-job coaching and real-time feedback during service.
- Support training of new hires, apprentices, and cross-training initiatives.
Operational Support & Documentation
- Maintain accurate documentation of food cost, waste, inventories, and prep logs
- Support ordering, inventory management, and cost-conscious practices for your station
- Contribute to smooth service during high-volume periods and assist across multiple kitchen stations as needed.
- Ensure compliance with food safety documentation, temperature logs, and cleaning schedules.
- Report maintenance, safety, or equipment issues promptly to the Sous Chef.
- Support operations across multiple outlets or kitchen sections as assigned by management to meet business and service needs.
other duties as assigend.