Responsibilities:
• Assist in the creation of food menus for the Outlets, Banquets and In-Room Dining
• Work with all Outlet managers to create innovative & successful promotional ideas
• Ensure all kitchen colleagues & managers are aware of standards & expectations
• Implement HACCP standards in the hotel with the assistance of the Executive Chef, Hygiene Officer and its members
• Ensure proper hygiene as per government regulations
• Promote Health and Safety at all times
• Ensure all grooming, spot check and temperature control sheets are filled as required
• Meet daily with Executive Chef to communicate daily operational challenges & successes
• Strives to increase all hotel JDP results for food quality, menu content, & timeliness of service
• Conduct daily walk through to ensure proper cleanliness follow - up
• Ensure consistent on the job training sessions for culinary colleagues & managers are maintained
• Liaison daily with Outlet Managers & Sous Chefs to keep open lines of communication & guest feedback
• Strive to improve all food preparations, presentations & menu selections
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
• Meet with Storekeepers to ensure quality & par levels are maintained
• Interact closely with Catering department to assist in function food co ordination while meeting with clients
• Support/Coach/Lead & Motivate kitchen colleagues & managers
• Complete monthly one on one’s, probation & annual reviews of kitchen managers as required
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining Fairmont Jaipur’s quality standards
Qualifications:
• Indian cuisine specialist or Indian cuisine background
• Exposure to large convention operation capacity of 1500 plus guest
• Minimum 2 years experience as an Executive Sous Chef
• Previous experience in a 5 star luxury hotel environment, preferably in Asia
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School
• Proven track record of cost control including food, equipments, labour and wastage to meet the food quality goals and the hotel’s financial goals.
• Enthusiastic and with an outgoing personality who is very guest driven
• Demonstrate real passion for menu planning and leadership
• Strong administration, problem-solving and organizational skills
• Ability to effectively manage multiple priorities and changes with flexibility, timeliness and efficiency
• Excellent communication (written and verbal), interpersonal and computer skills
• Strong organizational, administrative and time management skills, the ability to be flexible with hours, days off, assignments and additional duties
• Excels in a fast paced and challenging team-oriented environment
