Chef de Cuisine - All Day Dining

Company Description

Your Fairmont Journey Starts Here:

Are you asomeonewith 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.

About The Role :

Responsibilities and essential job functionsinclude, but are not limited to, the following:

Showcasing your artistic culinary talents through your menu design

Leading the local market restaurant industry with trend setting food offerings

Strives to advance his/her knowledge, skills and abilities and consistently shares same with others

Making key operating decisions that impact the F&B offering for the restaurant

Training a team of diverse and professional Colleagues to deliver on our dining experience

Responsible for the food culture and food safety of the restaurant

Being a key leader in the hotel operations team

Oversees daily Culinary operation and sets direction of the team and menu

Works in conjunction with the PR and Marketing team to grow ADDrevenues via social and other marketing campaigns

Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members

Ensuring proper inventory control and ordering practices are utilized

Sets and oversees the goals as identified through employee engagement surveys.

Leading initiatives to guarantee Guest Satisfaction Scores are achieved

Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods

In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition

Instrumental in running a department that meets Health & Safety committee objectives

Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost

Actively involved in kitchen and department head meetings

Qualifications

Creative, self-motivated, detail oriented and well organized

Product and quality obsessed with good knowledge in menu engineering and design

A team player with the ability to train, coach and motivate employees.

Experience leading a fast paced culinary operation

Strong leadership and communication skills

Previous experience scheduling of a large culinary team

Understanding of labor costs and productivity

Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over

Minimum 3 years in a similar role

Additional Information

 Our commitment to Diversity & Inclusion: 

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.