Executive Sous Chef - Restaurant and Bar at Accor

Mumbai, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Staff Management, Menu Development, Quality Control, Inventory Management, Purchasing, Health & Safety, Operational Efficiency, Guest Relations, Administrative Tasks, Leadership

Industry

Hospitality

Description

Company Description Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences. 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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Responsibilities

Assist the Director of Culinary in overseeing kitchen operations and ensure high standards of food quality and consistency. Supervise kitchen staff, contribute to menu development, and enforce health and safety regulations.