Demi Chef De Partie - Fairmont The Red Sea

Reporting to the Chef De Partie, 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 andor 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 mis 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 • 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 Understanding of ultra-luxury guest expectations and brand alignment.