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Accor Hospitality

Compare

4.7

based on 75 Reviews

9 Accor Hospitality Sous Chef Jobs

Sous Chef

Fairmont Hotels Resorts

4.7

based on 75 Reviews

7-8 years

Jaipur

1 vacancy

Sous Chef

Accor Hospitality

posted 1hr ago

Job Role Insights

Flexible timing

Key skills for the job

Supervision Hospitality Scheduling US Staffing Training and Development Forecasting

Job Description

Come join the culinary team at The Fairmont Jaipur. Develop your culinary skills with some of Fairmont s most talented chefs, while enjoying the amazing lifestyle. Develop your talent with us as a Sous Chef, where your care and creativity will elevate our menus! Turn your exciting career into an exciting life.

What you will be doing:

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

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