Sous Chef

Job Description

Company Description Your Fairmont Journey Starts Here: Are you a someone with a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team. Job Description Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary actionEnsure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecastingCreate and design menus, while keeping the overall restaurant conceptLiaise with food stores to ensure the proper rotation of foodsSeek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfactionResponsible for kitchen operations in absence of Executive Chef and Executive Sous ChefOversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good conditionMaintain departmental standards in accordance with Fairmont Hotels and Resorts core standardsEnsure effective cooperation between outlets and the kitchenCreate memorable dining experiences for guestsEnsure a clean and safe working environment, and actively participate in health and safety initiativesAdhere to all hotel environmental policies and initiativesCarry out any other tasks as assigned Qualifications Bachelor of Hotel Management or Diploma in Food Production. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information Highly energetic and excited about the challenges that a large and versatile resort offersMinimum of 7-8 years’ experience in a culinary leadership roleValid trade qualifications requiredA passion for food and desire to further develop culinary and leadership skillsAn effective supervisor and trainerInnovative, detail-oriented and quality consciousActively seeking knowledge of new trends in presentation and preparationSelf‑motivated, with the ability to make effective decisionsDemonstrates initiative, and the ability to multitask and work with minimal supervisionAbility to maintain high service levels under pressurePhysically fit to lift trays repeatedly, stand and walk for the duration of the shift.Ability to consistently stand and walk through out shift