Sous Chef- Pan Asian at Accor

Jaipur, Rajasthan, India -

Full Time

Start Date

Immediate

Expiry Date

10 May, 26

Salary

0.0

Posted On

09 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Food Preparation, Cost Control, Waste Reduction, Team Leadership, Training, Quality Assurance, Hygiene Standards, Budget Management, Communication, Safety, Culinary Skills, Staff Management, Guest Experience, Collaboration, Technology Implementation

Industry

Hospitality

Description

Company Description Fairmont is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Fairmont Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world. Job Description Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation Responsible for the development of new menus and product development supported with proper details analysis and accurate costing Provide guideance to senior culinary team members, inlcuding, but not limited, to line cooking, food preparation, and dish plating Improve waste reduction and manage budgetary concerns Supervises all food preparations and presentation to ensure quality and restaurant standards Accuracy in recipes, cost control, ordering and stock management Strict adherence to purchase procedures Leading by example on all hygiene requirements Regular review of guest comments so that improvements can be driven in VOG Liaison between Food and Beverage departments and rest of hotel effective for guest experience Work closely with Hotel Manager in promoting company’s culture, mission and philosophy Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations Maintain kitchen organization, staff ability, and training opportunities Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles Ensure that the culinary department adheres to all company and hotel policies and procedures Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy Manage associates fairly and take a personal interest in knowing all culinary associates Ensure that the overall culinary department is motivated and positive feedback on work performance is given Coach and counsel employees in a timely manner and in accordance with Company policy Identify strenghts and weakness and provide timely feedback to the individual Assist to set departments targets and goals, and lead the Culinary team to achieve goals Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality Work with engineering department to improve functional operation of kitchens Identify, experiment and implement new technology enhancements to improve work processes Ensure cleanliness and appearance of all Kitchens and related areas Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene Provide a level of Safety & Security for all team member whilst working Develop own knowledge and skills to grow as a business leader Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef is responsible for developing new menus, supervising food preparation, and ensuring quality standards are met. They will also lead and train the culinary team while managing budgetary concerns and waste reduction.