Junior Sous Chef at Fairmont Hotels & Resorts

We are looking for a dynamic, forward-thinking and pro-active Junior Sous Chef of F&B Production responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within F&B Production. Be part of a team focussed on driving successful business results.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:

• Supervising the kitchen staff for quality and consistency of dishes.
• Interacting with the hotel guests promoting the facilities and services it has to offer and getting feedback.
• Ensure receiving only fresh and quality supplies to the store room
• It is expected that from time to time there will be a need to work in other areas within the business estate. All staff are expected to be flexible in their approach to work as the principles of cross training and multi skilling to other areas are fundamental to the work process.
• In addition to the duties and responsibilities listed, the job holder is required to perform other duties assigned by the Management Team from time to time.  Such duties will be reasonable in relation to the employee’s skills, abilities, status etc.
• Follow up on orders and inventory.
• Controlling portioning, presentation, and quality of dishes coming out from the kitchen.
• Ensure receiving fresh and quality products from suppliers.
• Conducting constant research and/or finding new supplies to keep expenses as low as possible while maintaining quality.
• In charge of kitchen equipment and ensuring proper use of staff to avoid damage.
• Support the Head Chef in cost control, minimizing wastage, pricing etc.
• Managing the kitchen team, testing and evaluating, for efficient performance keeping consistency and quality.
• Training and motivating kitchen staff to improve and learn.
• Following the safety and security procedures and making sure kitchen staff does as well.
• Following and training the staff on food sanitation and cleanliness of the kitchen.
•  Ensures a high standard of restaurant services for guests (welcome gifts etc.)
• If asked, informs guests about the services on offer at the hotel
• Guarantees quality of service and the fulfilment of the brand's quality promise
• Manages the department's spend on cleaning products and welcome gifts
• Helps optimise energy costs
• Organises the department for optimum efficiency, ensuring headcount matches the    workload
• Maintains and analyses dashboard charts and implements action plans as necessary
• Respects and ensures respect of standards regarding hygiene, cleanliness and the safety of  guests' property
• Applies and ensures application of the hotel's safety regulations
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)

Your experience and skills include:

• Vocational diploma or degree in hospitality or F&B studies and/or significant previous  experience in a similar position
• Computer literate
• National language Significant managerial experience 
•  Perfect knowledge of HACCP guidelines