Chef De Cuisine Browns Beach House
Chef De Cuisine Browns Beach House
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Job Description
As a Chef de Cuisine you will show your leadership and interpersonal strengths to maximize the Food and Beverage Operations and ensure an exceptional guest journey. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary teams commitment to safe efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid while positively affecting all pillars and Fairmont standards. As Chef De Cuisine you will train supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products.
What is in it for you:
- Comprehensive benefits package (Medical Vision and Dental) including extended benefits like; Employer paid Basic insurance TDI and LongTerm Disability for regular Fulltime and Parttime employees
- 401(k) retirement savings plan and matching program
- Life Insurance
- Participation to the ACCOR Leadership Incentive Program
- Duty meal in our staff cafeteria
- Wellness Offerings
- Exclusive employee travel benefits for Fairmont & Raffles employee and their friends and family
- Employee Travel Program within ACCOR network
- Complimentary access to our fitness center
- Discounts on food & beverage and spa services
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference through our Corporate Social Responsibility activities
What you will be doing:
Reporting to the Executive Sous Chef responsibilities and essential job functions include but are not limited to the following:
- Create unforgettable experiences for our guests
- Consistently offer professional friendly and proactive guest service while supporting fellow Colleagues
- Oversee Culinary Operations for outlet kitchens including Browns Beach House and Hale Kai with Beach & Pool service
- Conduct meetings menu briefings and daily shift briefings to Kitchen Colleagues
- Manage inventories pricing cost controls requisitioning and the issuing of supplies and equipment for food production
- Cost menus accurately
- Act as a creative force in menu development
- Communicate and assist the Executive Sous Chef & Executive Chef in creating innovative products
- Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
- Maintain cleanliness and proper rotation of product in chillers
- Balance operational administrative and Colleague needs
- Ensure all Kitchen Colleagues are aware of standards and expectations
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Ensure the cleanliness and maintenance of all work areas utensils and equipment
- Follow kitchen policies procedures and service standards
- Thorough knowledge of food products standard recipes and proper preparation
- Analyze forecast data and make judgments to ensure proper payroll and production control.
- Supervise staff and accomplish goals on a timely basis
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications :
Your experience and skills include:
- Previous leadership experience in the Culinary field required
- Diploma Certification in a Culinary discipline preferred
- Natural leader to keep the team engaged and focused
- Organized with solid time management skills
- Team player with a collaborative approach
- Ability to coordinate a team work well under a fast paced & highpressure environment driven to remain calm & courteous at all times and hold the needs of a guest with high priority.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
