Chef de Cuisine - Banquet

Job description

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

Responsibilities and essential job functions include, but are not limited to, the following:

·  Showcasing your artistic culinary talents through your menu design
·  Leading the local market restaurant industry with trend setting food offerings
·  Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
·  Making key operating decisions that impact the F&B offering for the restaurant
·  Training a team of diverse and professional Colleagues to deliver on our dining experience
·  Responsible for the food culture and food safety of the banquets
·  Being a key leader in the hotel operations team
·  Oversees daily Culinary operation and sets direction of the team and menu
·  Works in conjunction with the PR and Marketing team to grow revenues via social and other marketing campaigns
·  Preparation of financial forecasts and budgets for the Banquet team including ordering of product and scheduling of team members
·  Ensuring proper inventory control and ordering practices are utilized
·  Sets and oversees the goals as identified through employee engagement surveys.
·  Leading initiatives to guarantee Guest Satisfaction Scores are achieved
·  Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
·  In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
·  Instrumental in running a department that meets Health & Safety committee objectives
·  Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost
·  Actively involved in kitchen and department head meetings

Qualifications

·  Creative, self-motivated, detail oriented and well organized
·  Product and quality obsessed with good knowledge in menu engineering and design
·  A team player with the ability to train, coach and motivate employees.
·  Experience leading a fast paced culinary operation
·  Strong leadership and communication skills
·  Previous experience scheduling of a large culinary team
·  Understanding of labor costs and productivity
·  Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
·  Minimum 3 years in a similar role

Additional Information

Our commitment to Diversity & Inclusion :

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.