Sous Chef

About The Role :

Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary action

Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecasting

Create and design menus, while keeping the overall restaurant concept

Liaise with food stores to ensure the proper rotation of foods

Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction

Responsible for kitchen operations in absence of Executive Chef and Executive Sous Chef

Oversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good condition

Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards

Ensure effective cooperation between outlets and the kitchen

Create memorable dining experiences for guests

Ensure a clean and safe working environment, and actively participate in health and safety initiatives

Adhere to all hotel environmental policies and initiatives

Carry 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 offers

Minimum of 7-8 years’ experience in a culinary leadership role

Valid trade qualifications required

A passion for food and desire to further develop culinary and leadership skills

An effective supervisor and trainer

Innovative, detail-oriented and quality conscious

Actively seeking knowledge of new trends in presentation and preparation

Self-motivated, with the ability to make effective decisions

Demonstrates initiative, and the ability to multitask and work with minimal supervision

Ability to maintain high service levels under pressure

Physically fit to lift trays repeatedly, stand and walk for the duration of the shift.

Ability to consistently stand and walk through out shift