Executive Sous Chef - Restaurant and Bar

Fairmont Hotels Resorts

2 - 4 years

1 - 2 Lacs

mumbai

Posted:1 day ago| Platform:

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Skills Required

administration director staff management food safety scheduling budgeting manager quality control management operations monitoring

Work Mode

Work from Office

Job Type

Full Time

Job Description

Kitchen Operations:
Assist the Director of culinary in overseeing all aspects of kitchen operations, including food preparation, cooking, and plating. Ensure that all dishes are executed to the highest standards of quality and consistency.
Staff Management
: Supervise and mentor the kitchen staff, including Sous Chefs, line cooks, and other team members. Assist in recruiting, training, and evaluating staff performance. Foster a positive and productive working environment.
Menu Development:
Collaborate with the Director of culinary on menu planning and development. Contribute creative ideas for new dishes and seasonal menus. Ensure that menu items are well-executed and meet guest expectations.
Quality Control:
Monitor and maintain the quality and presentation of dishes. Conduct regular taste tests and inspections to ensure that food meets the restaurant s standards.
Inventory Purchasing: Assist in managing inventory and ordering supplies. Monitor stock levels, control food costs, and ensure proper storage and handling of ingredients. Work with suppliers to source high-quality products.
Health Safety:
Enforce health and safety regulations, including food safety and sanitation practices. Ensure that the kitchen complies with local, state, and federal food safety standards.
Operational Efficiency:
Support the Director of culinary in optimizing kitchen operations and workflow. Implement and monitor processes to improve efficiency and reduce waste.
Guest Relations:
Occasionally interact with guests to address any concerns related to food quality or presentation. Strive to enhance the dining experience and respond to guest feedback.
Administrative Tasks:
Assist with administrative duties such as scheduling, budgeting, and managing kitchen paperwork. Ensure that all documentation and reports are accurate and up-to-date.
Leadership:
Act as a key leader in the kitchen, stepping in for the Director of culinary when needed. Provide guidance and support to the team, ensuring that all tasks are completed efficiently and effectively

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