Sous Chef at Accor

Udaipur, Rajasthan, India -

Full Time

Start Date

Immediate

Expiry Date

29 Dec, 25

Salary

0.0

Posted On

30 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Creation, Staff Management, Food Safety, Sanitation, Budget Management, Cooking Techniques, Hospitality, Team Collaboration, Health Initiatives, Food Revenue Optimization, Kitchen Operations, Employee Training, Performance Reviews, Environmental Policies, Local Cuisine Knowledge, International Cuisine Knowledge

Industry

Hospitality

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 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 Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

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Responsibilities

The Sous Chef is responsible for maintaining kitchen operations in the absence of the Executive Chef and ensuring safety and sanitation standards are met. They will also oversee staff training, menu creation, and seek opportunities to enhance food revenue while maximizing productivity.