Executive Sous Chef

Fairmont Hotels Resorts

5 - 7 years

7 - 9 Lacs

jaipur

Posted:1 day ago| Platform:

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Skills Required

training haccp guest satisfaction director inventory control food safety cost analysis continuous improvement counselling monitoring

Work Mode

Work from Office

Job Type

Full Time

Job Description

Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are meet.
Liaise with Director of Culinary, F&B Manager has to facilitate service delivery and ensure standards are maintained.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set-ups to ensure they are as per guidelines set by the Culinary Director.
Organize rosters for casual, agency and section staff as per guidelines set by the Culinary Director.
Promote an environment of teamwork to facilitate the achievement of department and Fairmont Jaipur objectives.
Monitor quantity and quality of food products for the assigned section to ensure compliance with Fairmont Jaipur standards.
Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
Monitor the operation of the Kitchen to ensure HACCP procedures are followe'd and clear records are kept at all times.
Training coordinates with the training manager, ensure new joiners are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowe'red with new skills and wherever possible multi-skilling is done on merit.
Maintain relevant documentation for training needs and completion of sessions.
Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management.

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