We invite you to join the world of luxury hospitality at Fairmont Southampton as our new Demi Chef de Partie. The Demi Chef de Partie reports to the Sous Chef and is responsible for executing culinary operations within an assigned kitchen station. This role contributes to the preparation, cooking, and presentation of dishes while maintaining cleanliness, organization, and adherence to food safety standards. The DCDP ensures operational efficiency, supports quality and consistency, and upholds Fairmont luxury brand standards.
What you will be doing:
Culinary Operations & Production
- Prepare and cook dishes in accordance with menu and recipe specifications, ensuring consistent quality and presentation.
- Prepare ingredients, including cutting, chopping, mincing, and portioning, to support station efficiency.
- Support mise en place, station setup, and breakdown, including displays, buffets, and special setups.
- Operate kitchen equipment safely, inspect and maintain tools, and report malfunctions promptly.
- Follow food safety, sanitation, and HACCP procedures consistently.
- Demonstrate awareness of allergens, dietary restrictions, and special menu requirements, following guidance from senior chefs.
- Adhere strictly to standardized recipes, portion control, and plating guidelines.
Quality, Guest Experience & Brand Standards
- Ensure all dishes produced in your station meet Fairmont luxury brand standards.
- Maintain consistency in taste, quality, and presentation under supervision.
- Support guest interactions as required, responding professionally to feedback.
- Maintain discretion and professionalism during any guest-facing interactions.
- Support service recovery efforts by reporting guest feedback promptly to senior chefs.
Teamwork & Development
- Work collaboratively with the Chef de Parties’, Senior Ched de Parties’, and other kitchen staff to maintain smooth operations.
- Contribute to a positive, professional, and high-performing kitchen culture.
- Support the training and development of junior kitchen staff as directed.
- Accept coaching and feedback constructively to support personal development and performance improvement.
- Support cross-training opportunities across stations as directed.
Operational Support & Documentation
- Maintain cleanliness and organization of workstations, tools, and equipment.
- Assist with inventory management, portion control, and minimizing waste under supervision.
- Contribute to smooth service during high-volume periods and assist across multiple stations as needed.
- Ensure completion of assigned temperature logs, cleaning schedules, and food safety records as required.
- Report maintenance, safety, or equipment issues promptly to the Chef de Partie or Sous Chef.
- Other duties as assigned.