Job Description
- We are looking to grow our team and
engage a highly motivated and passionate Junior Sous Chef who will work
closely with the team to drive and deliver on the Fairmont promise,
turning moments into memories.
Key Areas of Responsibilities
Kitchen Operations
- Assign in detail, specific duties to all
employees under your supervision and instruct them in their work, in order
to manage the daily kitchen operation, quality control and food hygiene.
- Ensuring creative menu planning, all
recipes and product yields are accurately costed, reviewed regularly, as
well as MEP is done according to recipes, portion control and waste
minimization.
- Ensure that food stock levels within the
culinary department areas are of sufficient quantity and quality in
relevance to the hotel occupancy and forecasts.
- To work in close conjunction with the
Food and Beverage manager and respective and teams, to create a yearly
marketing plan for the outlet.
- Check the taste, temperature and visual
appeal of food items prepared to ensure that the quality and portion are
consistent and as per specifications set out.
- Leading by example on all hygiene
requirements (safe personal hygiene and sanitary food-handling practices,
labelling and FIFO/FEFO practices)
- Ensure that all safety, health, security
and loss control policies and procedures and government legislation are
adhered to
- Practice strict control of food
portioning and wastage, ensuring gross food profitability
Guest and Service Delivery
- Interacts with guests to obtain feedback
on product quality and service levels
- Responds to and handles guest problems
and complaints and reports always to senior
- Provides guidance to junior kitchen staff
members, including, but not limited, to line cooking, food preparation,
and dish plating.
Leading others
- Work closely with leaders to understand
all financial budgets and goals and deliverables
- Manage and provide leadership to all
subordinate such as Chef De Partie, Commis as well as stewarding and
ensure adherence to all company and hotel policies and procedures at all
times.
- Project a positive and motivated attitude
amongst all colleagues and conduct regular team meetings where active
attendance is key.
- Ensure positive and constructive feedback
on work performance is given to encourage a positive and eager
environment.
- Learn to coach and counsel employees in a
timely manner, in accordance with company policies,
- Ensure that weekly work schedules are
administered in anticipation of business levels, operating budgets and
service standards, furthermore that public holiday and annual leave
planners are very proactive and regularly reviewed in order to avoid
extensive accrual and all are file correctly as per standards set by
hotel and local authorities.
- Follow guidelines provided in colleague
handbook.
- Set example to others on personal hygiene
and cleanliness on and off duty.
- Perform other reasonable duties as
assigned
- Interface the needs/requirements of other
departments with the kitchen: chef’s office, engineering, food and
beverage, security, finance, talent and culture, stewarding and food
safety hygiene.
Qualifications
- College Diploma or Degree in
Culinary Arts preferred
- Minimum of four (4)years relevant
experience in similar culinary management position, preferably in similar
operations style and luxury property
- Strong working knowledge with computer,
MS office, Opera, MC
- Good reading, writing and oral
proficiency in English language
- Passionate, energetic and self-motivated
individual who can deliver exceptional performance.
- Excellent culinary and organizational
skills.
- A team player with communication and
interpersonal skills.
How To Apply