Executive Sous Chef
Executive Sous Chef
Posted on :
06-04-2025
Employer Active
1 Vacancy
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Job Description
- Check all equipment prior to service where applicable.
- Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are meet.
- Liaise with Director of Restaurants & Bar Restaurant Managers & Assistant Manager has to facilitate service delivery and ensure standards are maintained.
- Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
- Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
- Oversee all front of house food setups to ensure they are as per guidelines set by the Culinary Director.
- Organize rosters for casual agency and section staff as per guidelines set by the Culinary Director.
- Promote an environment of teamwork to facilitate the achievement of department and Fairmont Jaipur objectives.
- Monitor quantity and quality of food products for the assigned section to ensure compliance with Fairmont Jaipur standards.
- Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
- Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
- Training coordinates with the training manager ensure new joiners are inducted with proper departmental orientation explain tasks and ensure that existing team members are empowered with new skills and wherever possible multiskilling is done on merit.
- Maintain relevant documentation for training needs and completion of sessions.
- Counselling every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management.
Qualifications :
Qualifications & Skills:
- Minimum 57 years of experience in a senior culinary role within a luxury hotel Michelinstarred restaurant or fine dining establishment.
- Expertise in international cuisine with a strong foundation in modern and traditional culinary techniques.
- Strong leadership communication and organizational skills to manage highperforming teams.
- Indepth knowledge of food safety regulations HACCP standards and sustainability practices.
- Ability to work under pressure in a fastpaced environment while maintaining attention to detail.
- Passion for culinary excellence innovation and guest satisfaction.
- Proficiency in kitchen management software inventory control and cost analysis is a plus.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
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