Sous Chef
Sous Chef
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Job Description
- Maintain ongoing 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.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
