Junior Sous Chef

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

What you will be doing:

·  Supervision of kitchen in the absence of the Executive.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
·  Lead team members by setting a positive example. 
·  Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
·  Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
·  Maintain excellent presentation standards and cost control for all food and beverage outlets.
·  Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
·  Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
·  Prepares and ensures availability of mis en place as required.
·  Keep all working areas clean and tidy. 
·  Ensure all equipment is maintained, serviced and cleaned.
·  Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times.  Rosters to be authorized by appropriate department head. 
·  Report any problems to the Executive Chef 
·  Prepare, season and cook food as directed, meeting dietary requirements where required
·  Follow recipes and presentation specifications
·  Operate standard kitchen equipment safely and efficiently
·  Oversee and manage kitchen operations
·  Clean and organise kitchen and equipment in adherence to hygiene and safety regulations
·  Preserve and store foodstuffs in appropriate temperature-controlled facilities
·  Recording food temperature
·  Train apprentices and other kitchen staff
·  Assist with menu planning and development
·  Stock management including ordering, rotation and wastage control

Qualifications

·  Leadership experience within a professional kitchen environment
·  Demonstrated experience with dietary requirements and creating menus to suit those needs
·  Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations
·  Excellent communication and leadership skills
·  Creative culinary mind, up to date on local and international food trends
·  Ability to work closely with suppliers to source the best quality products
·  High levels of organization and time management skills
·  At least 3-5 years of industry and culinary management experience 
·  Previous experience training team members 
·  Excellent knowledge of quality food operations.
·  Passion for leadership and teamwork.
·  Eye for detail to achieve operational excellence.
·  Excellent guest service skills.

Additional Information

·  Oral and written fluency in English