Only for registered members
City of Brisbane
AUD 60,000 - 80,000
Company Description Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries.
Job Description Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation. Work closely with the Executive Chef, Executive Sous Chef and Chef de Cuisine to ensure seamless kitchen operations and consistency in food preparation. Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork. Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table. Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times. Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality. Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends. Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos. Qualifications Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development. Additional Information Our commitment to Diversity & Inclusion : We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
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