Sous Chef- Pan Asian

Job description

Company Description

Fairmont is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Fairmont Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

Job Description

·  Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
·  Responsible for the development of new menus and product development supported with proper details analysis and accurate costing  
·  Provide guideance to senior culinary team members, inlcuding, but not limited, to line cooking, food preparation, and dish plating
·  Improve waste reduction and manage budgetary concerns
·  Supervises all food preparations and presentation to ensure quality and restaurant standards
·  Accuracy in recipes, cost control, ordering and stock management
·  Strict adherence to purchase procedures
·  Leading by example on all hygiene requirements
·  Regular review of guest comments so that improvements can be driven in VOG
·  Liaison between Food and Beverage departments and rest of hotel effective for guest experience
·  Work closely with Hotel Manager in promoting company’s culture, mission and philosophy
·  Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations
·  Maintain kitchen organization, staff ability, and training opportunities
·  Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
·  Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles
·  Ensure that the culinary department adheres to all company and hotel policies and procedures
·  Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
·  Manage associates fairly and take a personal interest in knowing all culinary associates
·  Ensure that the overall culinary department is motivated and positive feedback on work performance is given
·  Coach and counsel employees in a timely manner and in accordance with Company policy
·  Identify strenghts and weakness and provide timely feedback to the individual
·  Assist to set departments targets and goals, and lead the Culinary team to achieve goals
·  Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality  
·  Work with engineering department to improve functional operation of kitchens  
·  Identify, experiment and implement new technology enhancements to improve work processes  
·  Ensure cleanliness and appearance of all Kitchens and related areas
·  Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
·  Provide a level of Safety & Security for all team member whilst working  
·  Develop own knowledge and skills to grow as a business leader