Chef de Partie

Chef de Partie

Job Description 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.

Key Responsibilities

• 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

• Other duties as assigned.

• 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.

Qualifications

• What will you bring to this role? To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions:

Education

• Accredited Culinary Diploma or recognized certification (Red Seal, Journeyman, or equivalent) required

Experience

• Minimum 3 years of progressive culinary experience in high-volume kitchens in luxury hotels or resorts

• Experience managing a single culinary station and mentoring junior staff

• Demonstrated ability to maintain consistent quality, presentation, and operational excellence across a section or multiple stations.

• Competencies, Knowledge & Skills

• Strong technical culinary skills with creativity and precision in execution

• Ability to manage and execute all aspects of a kitchen station, including mise en place, prep, inventory, and waste management

• Proficient in reading, writing, and speaking English

• Knowledge of food safety, hygiene, and HACCP standards

• Proficient with Microsoft Office; experience with Birchstreet or other kitchen management software is an asset

• Guest-focused mindset with commitment to luxury service standards.

• Familiarity with sustainability practices, including waste reduction and local sourcing

• Personal Attributes, Culture & Values

• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.

• Foster an inclusive environment where every individual feels valued and respected

• Other Requirements

• Ability to work flexible hours, including evenings, weekends, and public holidays

• Physical capability to stand and walk for extended periods, lift up to 30–50 lbs, and work in hot, humid, fast-paced kitchen environments

• Manual dexterity for precise knife and equipment work

• Employees may be required to work across any Food & Beverage outlet within the hotel, with the flexibility to be transferred or assigned to different outlets based on operational requirements.

• Additional Information Employee Benefits:

• Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and