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 Location:
The Fairmont Chateau Lake Louise, Lake Louise
Position:
Demi Chef de Partie-Baker
Date Posted:
12/24/2009
Start Date:
ASAP
Schedule:
Full Time

Position Description:


Key Responsibilities:
§ Review the daily production sheets with the Chef De Partie & Sous Chef. Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
§ Actively participates in training of culinary skills to junior staff and apprentices
§ Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
§ Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
§ Ensures that station opening and closing procedures are carried out to standard
§ Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
§ Operate all kitchen equipment and conduct themselves with safety in mind at all times
§ Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
§ Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
§ Prepares lists of food products required for station for Sous Chef order and approval
§ Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
§ Adhere to all environmental policies and programs as required.
§ Other reasonable duties as assigned.

Qualifications
§ Minimum 5 years cooking experience.
§ Experience in a luxury hotel with comparable service and standards an asset
§ Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
§ Valid Food Handler Certificate required
§ Must have experience and be proficient in both a la carte and production cooking
§ Excellent interpersonal and communication skills
§ Aspires to become a Sous Chef with Fairmont Hotels and Resorts


Location
  The Fairmont Chateau Lake Louise

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