October 12, 2024

FAIRMONT

Udaipur

FULL TIME

Sous Chef

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

Highly energetic and excited about the challenges that a large and versatile resort offers
Minimum of 7-8 years’ experience in a culinary leadership role
Valid trade qualifications required
A passion for food and desire to further develop culinary and leadership skills
An effective supervisor and trainer
Innovative, detail-oriented and quality conscious
Actively seeking knowledge of new trends in presentation and preparation
Self‑motivated, with the ability to make effective decisions
Demonstrates initiative, and the ability to multitask and work with minimal supervision
Ability to maintain high service levels under pressure
Physically fit to lift trays repeatedly, stand and walk for the duration of the shift.
Ability to consistently stand and walk through out shift