Jobs at Fairmont Hotels & Resorts

Scope of position:

• Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors.
• They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values.
• The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
•  Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
• Lead by example using AccorHotels’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending AccorHotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate food consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

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Scope of position:

• The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct 

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety 

• Always promote Health and Safety.
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management 

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development 

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Motivate and support skill development of commis position chefs.

Sustainability and Stock 

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control 

• Support Chef d Parties on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head. 

Qualifications

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (an asset).
• Food Hygiene and Safety trained.
• Strong communication skills.
• Enthusiastic and guest driven.

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Scope of Position:

• The primary role of the Payroll & Benefits Officer will be to manage all the payroll functions including processing monthly payroll, administers the benefits program, and compensation program.
• This is a very hands-on position, forming part of the People and Culture team and requires close interaction with the Finance Team on a regular basis.

Essential Duties & Responsibilities:

Receives payroll information and will be responsible for accurate input of data into Company Payroll System.

• Align and stream the payroll and benefits system.
• Capture the monthly timesheet hours into the payroll system.
• Capture Commissions and Gratuities into the payroll system.
• Capture any adhoc payroll inputs and submissions, including deductions.
• Capture all leave according to company policies and procedures.
• Process Maternity leave remuneration in terms of the maternity leave contract.
• Audit payroll balance sheets, YTD earnings, etc
• Ensure the processing of new hires, temporary workers, transfers, promotions and terminations is accurate and timely
• Completes appropriate changes to employees direct deposits, Tax changes and benefits
• Manage regular preparation of relevant management reports, including weekly, monthly, quarterly and year-end reports (gross payroll, hours worked, leave accrual, tax deductions, benefit deductions, etc )
• Submit South African Revenue Services returns and relevant documentation to the Department of Labour in connection with payroll and benefits.
• Critically review and analyze current payroll, benefits and tax procedures in order to recommend and implement changes leading to best-practice operations.
• Ensure systems are set-up and updated to reflect our current employee base, including wages, benefits, sick and leave time in line with contracts.
• Balances Monthly Payroll and distributes reports and Employee Payslips.
• Manages all the Employee Benefits, i.e., Medical Aid, Retirement Fund, Disability, Retirement Plans and Death Claims.
• Assist with Salary Programs; ensuring equitable and consistent application of compensation policies and guidelines taking into consideration Salary and Remuneration Benchmarks.
• Assist in the Administration of compensation programs, reviewing changes in salaries for conformance to policy; identify and analyze compensation problems and recommend solutions.
• Assist with Off-Boarding of employees, including cancellation/transfer of Medical Aid, Provident Fund and ensure that the payroll system is updated accordingly.
• Documents and maintains administrative procedures for compensation, benefits and payroll process.
• Assists the other functions in the People and Culture department when required.

Competencies (Behavioural and Technical Skill Requirements):

• Ability to function effectively in a rapidly changing organization.
• Must be able to think logically and pay attention to details.
• Ability to handle multiple competing priorities.
• Provides outstanding customer service to answer questions/resolve issues related to benefits or payroll – must have an approachable demeanor to all employees.
• Strong working knowledge of payroll related legislation and tax laws

Qualifications

Education and Experience:

• Appropriate Payroll and/or HR Diploma.
• Proficient in current payroll programmes such as Sage and Pay-Space.
• 5-7 years of related benefits and payroll management experience, knowledge of employee benefits laws and statutory requirements.
• Proficient knowledge of PC software including Microsoft office, internet.
• Ability to work independently and within a team environment
• Ability to maintain strict adherence to confidentiality requirements.
• Proficiencies in South African Employee benefits products including Retirement Benefits and Medical Health Benefits.